This time of year one can't help but think about pumpkins. Most kids look at a pumpkin and see all sorts of fun or scary faces and quickly jump to trick-or-treating. I look at a pumpkin and see possibilities. One of my favorite fall dishes is Dinner in a Pumpkin. Yes, you read that correctly...the dinner is made IN the pumpkin. Besides being a fun serving dish, the pumpkin adds a delicious fall flavor and lots of nutrients. Fortunately for me, my kids LOVE it. In fact, this year when they saw pumpkins at the grocery store, they asked for this dinner instead of "what face are we gonna make?"
Although it takes a bit of a time commitment to make, it is VERY easy. I promise, you won't be disappointed!
Dinner in a Pumpkin
1 small to medium sized pumpkin
1 1/2 lbs ground beef
3 cloves garlic, minced
2 cans cream of mushroom soup
1 cup carrots cut
1 cup frozen corn
• Preheat oven to 375*
• Wash then remove the top from the pumpkin as if you were going to carve it for Halloween. Clean out all the "goopy stuff" and rinse the inside. Set aside.
• In a medium sauté pan, brown the ground beef, onion, and garlic.
• Chop zucchini into bite size pieces and mix with carrots, corn and soup in a large bowl.
• Add the beef mixture to the vegetable mixture and stir until well blended.
• Add everything to the inside of the pumpkin and replace the lid.
• Place the pumpkin on a jelly roll pan and bake for approximately 1 to 1-1/2 hrs. The pumpkin should be soft on the inside and all the veggies cooked well.
• Stir to incorporate the juices.
• Serve. Be sure to scoop some of the pumpkin with the filling!
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