It's that time of year again! I like to call it Pumpkin Spice season. My family and I are enjoying every single delight and failure of a snack or drink as long as it is marketed with pumpkin anything in it! You may think I am a sucker for their marketing ploys, but I figure tis the season.
In our house pumpkins are a big deal. We like to paint them, carve them, decorate with them, and definitely EAT them!!! Of course everyone knows pumpkins make for some delicious pies, but there are just so many fun uses for pumpkins to spice up the fall season.
We have been making this tried and true dinner in a pumpkin recipe for years. We have done this as date night in dinner with friends or on Halloween night with the kids for a little extra interest in our pre-trick or treating game.
Dinner in a Pumpkin
Taste of Home Recipe
4 medium pie pumpkins (2-1/2 pounds each)
1-1/4 pounds ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup soy sauce
2 tablespoons brown sugar
2 cups hot cooked rice
2 tablespoons vegetable oil
Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkins in a shallow sturdy baking pan; set aside.
In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, mushrooms, soy sauce and brown sugar. Cook for 3-4 minutes or until heated through. Fold in rice; spoon into pumpkins and replace tops. Brush outsides of pumpkins with oil.
Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates
Author:Julie Schnepp Phone: 765-617-9430 Dated: October 15th 2018 Views: 267 About Julie: Co-Founder and President of the RE/MAX Legacy Team
Throughout her career, Julie has received many...
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