1 small to medium pumpkin
1 onion, chopped
2 Tbsp. vegetable oil
1 ½ to 2 lbs. browned hamburg
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10–¾ oz.) can cream of chicken soup
1 ½ cups cooked rice
1 (8 oz.) can sliced water chestnuts, drained

This is fun in the fall. Cut off the top of pumpkin and thoroughly clean our seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen. Preheat oven to 350 degrees. 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 pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve the meat. For you vegetable, scoop our cooked pumpkin and serve. Serves 6.