I am not sure where this recipe originated but it has been a Halloween tradition in my husbands family for at least 20 years It is a dinner we look forward to all year Served with cornbread or sourdough rolls Yum
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.
Heat a large skillet over medium-high heat. Cook and stir beef
oregano
salt
and pepper in the hot skillet until browned and crumbly
5 to 7 minutes. Add onion
celery
and bell pepper; cook 3 minutes. Add mozzarella cheese
tomato sauce
water
corn
mushrooms
and instant rice. Stir well.
Pour mixture from the skillet into the pumpkin and replace lid.
Bake in the preheated oven for about 1 hour. When serving
scrape the insides of the pumpkin to get some of the soft flesh in each bowl.