1 pumpkin (small to medium)
1 onion, chopped
2 T vegetable oil
1 ½-2 lbs ground beef
2 T soy sauce
2 T brown sugar
1 4oz can sliced mushrooms, drained
1 10¾oz can cream of chicken soup
1 ½ c cooked rice
1 8oz can sliced water chestnuts, drained

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marker. Preheat oven to 350°. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat, scooping cooked pumpkin from inside of the shell.

Serves 6.