For cookies, the ideal sugar cookie frosting. Just right: not too soft, not too harsh.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 pounds pumpkin with fairly straight sides
- ¾ pound lean ground beef
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 onion, diced
- 2 large stalks celery, diced
- ½ medium green bell pepper, diced
- 2 pounds mozzarella cheese, cubed
- 16 ounces tomato sauce
- 1 ½ cups water
- 1 (15.25 ounce) can corn, drained
- 6 large mushrooms, sliced
- ¾ cup instant rice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
- Wash the pumpkin and cut off the top at an angle to form a lid that won’t fall through. Clean out and discard seeds and string.
- Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.
- Pour mixture from the skillet into the pumpkin and replace lid.
- Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.
Nutrition Facts
| Calories | 751 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 6 g |
| Protein | 57 g |
| Saturated Fat | 18 g |
| Sodium | 1795 mg |
| Sugars | 15 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
We made this for Halloween, and my family loved it. I think I might make some small tweaks like upping the amount of seasoning, but it has great flavor.
This is delicious! I had to adjust the recipe (I didn’t have corn or tomatoes), but I did use a pound of portabello mushrooms to make up for the difference. I used a bit of chicken stock, and a splash of pinot grigio wine. I will definitely make again! Thank you for posting this recipe… I’d never considered making what is essentially a beef and mushroom stew with pumpkin instead of potatoes. Wonderful!