Halloween Pumpkin Stew

I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 751 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups water
• ¼ teaspoon ground black pepper
• 1 onion, diced
• ¾ pound lean ground beef
• 16 ounces tomato sauce
• 6 large mushrooms, sliced
• ½ medium green bell pepper, diced
• 2 large stalks celery, diced
• 1 teaspoon oregano
• 1 (15.25 ounce) can corn, drained
• ¾ cup instant rice
• 6 pounds pumpkin with fairly straight sides
• 2 pounds mozzarella cheese, cubed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.

Step 2

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.

Step 3

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.

Step 4

Pour mixture from the skillet into the pumpkin and replace lid.

Step 5

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.