2 med. size New Zealand pumpkins
2 tbsp. vegetable oil
1 round onion, chopped
2 stalks celery, chopped
Minced garlic
1 1/2 lb. ground beef, turkey or chicken
1 lg. can sliced mushrooms
1 can cream of chicken soup
2 tbsp. shoyu
2 tbsp. brown or raw sugar
1 (8 oz.) can water chestnuts, chopped
1 1/2 c. cooked rice

Preheat oven to 350 degrees. Wash pumpkins; cut a round hole on top of each pumpkin and use as a cover while baking. Remove seeds and pulp. Set pumpkins aside.

Saute onion, celery and garlic in oil; add ground meat and brown well. Drain excess fat. Add mushrooms, soup, shoyu and sugar. Simmer 10 minutes, stirring occasionally. Add water chestnuts and cooked rice. Spoon half of mixture in one pumpkin shell and the other half in second pumpkin shell. Place on baking sheet and bake 1 hour or until pumpkin meat is fork tender. Remove and serve hot, scooping out filling as well as pumpkin meat.