HAPPY HALLOWEEN!!! (tomorrow)
I cannot wait to show you guys the costume I made for Baby Girl. It is RIDICULOUSLY CUTE.
I got the idea off of Pinterest. Of course. I don’t think I’ll ever have another original idea in my entire life now that Pinterest does all the work for me.
What better way to celebrate Halloween than to eat dinner OUT OF A PUMPKIN, though?!
Well, I guess there technically are better ways to celebrate.
Like dressing up. Or getting chocolate wasted.
My awesome uncle/aunt posted this video to my Facebook and I am not ashamed at all to say that it accurately depicts every Halloween we have had since Baby Girl was born.
So… one. And tomorrow makes two.
But yeah… Not to brag but, Mr. T and I know our way around a candy bar.
When Famous Julie dug this recipe out of an old pamphlet she’s had collecting dust over the years, I didn’t expect much from it other than that it’s crazy awesome to cook stuff inside of other stuff.
This was SO good.
And I was totally right.
It was crazy awesome that this cooked up inside of a pumpkin.
When you serve it you also scoop out parts of the baked pumpkin and add it to the beef mixture. I usually don’t love pumpkin unless its mixed with copious amounts of sugar and baked into delicious treats, but it added such a unique depth of flavor to an otherwise boring meal.
I seriously underestimated this recipe, and now I have a new tradition every Halloween!
OH… and Famous Julie totally hacked off that super thick stem with a HATCHET.
Yeah. Told ya she’s hardcore.
- One medium sized pumpkin
- 2 tablespoons butter, melted
- olive oil
- 1 pound lean ground beef
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/4 green bell pepper, diced
- About 10 large fresh mushrooms, sliced
- 3/4 teaspoon salt
- 2 cups rice, cooked
- 2 (10.5 oz.) cans cream of chicken soup
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons packed brown sugar
- Preheat oven to 375° F.
- Using a sharp knife, cut a 3-inch circle around the stem of your pumpkin*. Remove the seeds and pulp from the inside**. Discard the pulp.
- Brush the inside of your pumpkin with 2 tablespoons of melted butter. Replace the lid and brush the outside with olive oil. Bake in your preheated oven for 30 minutes.
- In the meantime, in a large deep skillet, brown 1 pound lean ground beef. Stir in celery, onion, green bell pepper, mushrooms and salt. Cook until the juices release from the mushrooms and the onions, celery and pepper are tender, about 10 minutes. Remove from heat.
- To the beef mixture add cooked rice, cream of chicken soup, soy sauce and brown sugar and mix to combine. Spoon beef mixture into the pumpkin and replace pumpkin lid.
- Place in the center of a greased baking sheet and return to oven. Bake for an additional hour, until the pumpkin is tender. When you serve, make sure to scoop out bits of baked pumpkin with the beef mixture.
- * Cut the top off at an ANGLE. I cut mine straight up and down and the lid started falling into the pumpkin when I baked it!
- ** I like to pick the seeds out of the pulp so that I can bake them and make a yummy snack!
If your kids aren’t super stoked to eat dinner out of a pumpkin… I don’t even know who they are anymore.
I probably didn’t know your kid in the first place, though. So… whatever.