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Nutrition Facts

Serving Size 1 (358g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 medium pumpkin

Calories 540
Calories from Fat 283 (52%)
Amount Per Serving %DV
Total Fat 31.5g 48%
Saturated Fat 10.6g 53%
Monounsaturated Fat 12.7g
Polyunsaturated Fat 4.0g
Trans Fat 1.4g
Cholesterol 108mg 36%
Sodium 905mg 37%
Potassium 654mg 18%
Total Carbohydrate 30.3g 10%
Dietary Fiber 1.6g 6%
Sugars 6.9g
Protein 32.6g 65%

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Menus using this recipe:

Halloween

Erin Harris

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Dinner in a Pumpkin

Recipe #104191 | 2 hours | 1 hour prep | add private note

By: Riverbear
Nov 16, 2004

This is so yummy, I tried this at my friend's house this Halloween, well needless to say it will be a tradition at our house.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
  2. 2
    Preheat oven to 350°F (175°C) In a large skillet sauté onions in vegetable oil until tender.
  3. 3
    Add meat and brown.
  4. 4
    Drain drippings from skillet.
  5. 5
    Add soy sauce, mushrooms,brown sugar and soup.
  6. 6
    Simmer 10 minutes, stirring occasionally.
  7. 7
    Add cooked rice and water chestnuts.
  8. 8
    Spoon mixture into cleaned pumpkin shell.
  9. 9
    Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
  10. 10
    Bake 1 hour or until inside meat of the pumpkin is tender.
  11. 11
    Put pumpkin on a plate.
  12. 12
    Remove pumpkin lid and serve meat.
  13. 13
    For your vegetable, scoop out pumpkin and serve.

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Featured Reviews for This Recipe

From: ladywisconsin

On Nov 1, 2007

As a first time dinner in a pumpkin maker, I thought this turned out well for my first try. Although I did make a few changes. First, I used a frozen mix of chopped onion, celary & peppers [[plus I added a few chopped green peppers]] I sauted those with the ground beef. I used a larger can of mushrooms. Before I added the meat mixture to the pumpkin, I coated the inside with a bit of pumpkin pie spice and some salt. I really enjoyed this, and I think I see a new Halloween tradition in my future.

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    From: CraftScout

    On Nov 1, 2007

    We really enjoyed this for our Halloween dinner this year. I thought it would be something fun to bring to the table, especially with both sets of grandparents joining us this year. Everybody really enjoyed the flavor, which my dad summed up nicely: "Not really sweet, not really spicy, just good tasting." The flavor surprised me - but not in a bad way. Thanks for posting.

    0 people found this review helpful

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  • From: jimnyo

    On Oct 31, 2006

    fun and easy! made a few changes: used only a little over 1 lb. of ground turkey; added 1 tsp. of minced garlic and 1/2 c. of chopped celery when browning the meat; deglazed pan after browning meat with about 6 T. of chardonnay, then threw in seasonings and soup, then threw in meat; used a brown & wild rice mix instead of just plain rice; used cream of mushroom soup instead of chicken and omitted mushrooms, also added pepper; rubbed inside of pumpkin with 2 T. brown sugar and 1 tsp. pumpkin pie spice. my husband loved it! i would've added more salt and pepper and some seasoning, but i'm not sure what--maybe sage? any suggestions?

    6 people found this review helpful

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    From: *Kathy*

    On Nov 1, 2005

    Very nice! The brown sugar was a surprise ingredient for me. I used brown rice, and took this dish to a friend's house for an easy make-ahead dinner. We enjoyed it very much, and the presentation in the pumpkin got high marks. It's a great fall buffet recipe, and we thought it would also be nice to make for a crowd when we get together for football games.

    6 people found this review helpful

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  • Read all 10 reviews

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