Dinner in a Pumpkin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium pumpkin, or 2 small pumpkins 1 medium (2-1/2" dia) Onions, raw, chopped1.5 to 2 lbs 93% Lean Ground Beef 1 Tbsp Braggs Liquid Aminos (by MVIGIRL) 1 Tbsp Splenda Brown Sugar Blend 1 cup, chopped Carrots, raw 1.25 cup Cream of Chicken Homemade Soup (by JILLSTIME2LOSE) Or one can low sodium cream of chicken soup3 cups cooked brown rice (1 cup cooked) 1 Apple - Honeycrisp, medium (or Golden delicious)
Cut off top of pumpkin and thoroughly clean out seeds and pulp.
Preheat oven 350*
In a large skillet, saute onion in oil until tender.
Add meat and brown.
Drain drippings and add liquid aminos, Splenda, carrots and soup.
Simmer 10 min., stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into the cleaned pumpkin shell.
Replace pumpkin top and place entire pumpkin on a baking sheet. Bake one hour or until pumpkin sides are done.
Using hot pads, place pumpkin on a serving plate. Be sure to scoop off chunks of pumpkin into the casserole as you serve it.
Serving Size: About 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COOKINGTOLIVE.
Preheat oven 350*
In a large skillet, saute onion in oil until tender.
Add meat and brown.
Drain drippings and add liquid aminos, Splenda, carrots and soup.
Simmer 10 min., stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into the cleaned pumpkin shell.
Replace pumpkin top and place entire pumpkin on a baking sheet. Bake one hour or until pumpkin sides are done.
Using hot pads, place pumpkin on a serving plate. Be sure to scoop off chunks of pumpkin into the casserole as you serve it.
Serving Size: About 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COOKINGTOLIVE.
Nutritional Info Amount Per Serving
- Calories: 270.8
- Total Fat: 7.0 g
- Cholesterol: 49.2 mg
- Sodium: 622.7 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 4.0 g
- Protein: 21.2 g
Member Reviews