Pumpkins are the symbol of harvest and fun. They can be used to make muffins, pudding, soup, pie or eaten as a vegetable. Pumpkins are an excellent source of vitamin A.
To cook the pumpkin, wash and cut in half, crosswise. Remove seeds and strings. Place in a pan, Shell side down and bake at 375? for one hour, or more, depending upon size. It is done when it is tender and begins to fall apart. One half pound will serve one person.
Cut top off pumpkin and clean out seeds and pulp. Paint the face on pumpkin with a permanent marking pen or acrylic paint (optional). Preheat oven to 350?. In a skillet saute onions in oil until tender. Add meat and brown. Drain drippings; add soy sauce, brown sugar and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and celery. Spoon mixture into pumpkin shell.
Replace top and place entire pumpkin on a baking sheet. Bake one hour or until inside meat of pumpkin is tender. Put pumpkin on plate; remove lip and serve. Cooked pumkin is the vegetable.
Contributed by Bruce Luke
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 8|
|Calories from Fat: 555 (61%)|
|Amt Per Serving||% DV|
|Total Fat 61.7g||82 %|
|Saturated Fat 22.3g||112 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 172.7mg||53 %|
|Sodium 516.9mg||18 %|
|Potassium 632.4mg||17 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 43.2g|
|Protein 39.7g||57 %|
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Calories per serving: 907
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