So I started our pumpkin themed day off right with these delicious pancakes. For dinner I made this delicious recipe that I got from a friend. I'm so glad I ran in her house when she was making this because it was a hit! As you can see I added some extra veggies to make it a little more colorful. You can really use whatever you have and it will be delicious!
Ingredients:
1 small to medium pumpkin
1 onion, chopped
2 Tbs vegetable oil
1 1/2 to 2 lbs of ground beef (I did half ground beef and half ground turkey)
2 Tbs gluten free soy sauce
2 Tbs brown sugar
1 can sliced mushrooms, drained
1 1/2- 2 cups of cooked brown rice
in place of a can of cream of chicken soup I used:
1/2 cup sour cream or plain yogurt
1/3 cup light cream cheese
1 packet of gluten free chicken gravy mix
Optional:
1 can of corn
1 green pepper, chopped
1 can of water chestnuts, stir in when you add mushrooms
pumpkin seeds, sprinkled on top for a crunch before serving.
Instructions:
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350 degrees F. In a large skillet or pot, brown meat and then add onions. This is also when I added the green pepper. Add soy sauce, brown sugar, mushrooms and cream of chicken soup replacement. Simmer for 10 minutes and add some water if it seems too thick. Add cooked rice and corn (if desired), stir.
Spoon mixture into cleaned pumpkin shell. Place lid back on the pumpkin and place the entire pumpkin on a baking sheet lined with aluminum foil. Bake for about 1 hour, until the flesh of the pumpkin is soft and tender. Remove pumpkin lid and serve. Scoop out some of the pumpkin flesh with the ground beef mixture as a side vegetable. Serves approx. 6 people.
This is a new Halloween tradition dinner that I'm going to look forward to make every year!
*This is the gravy packet I used.
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