1 sm. to med. pumpkin
1 onion, chopped
2 tbsp. vegetable oil
1 1/2 to 2 lbs. ground beef
2 tbsp. soy sauce
2 tbsp. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. cooked rice
1 (8 oz.) can sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint.

Preheat oven to 350 degrees. In a large skillet saute onions in oil until tender. Add meat and brown, then drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts, then spoon mixture into cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin with filling on a baking sheet. Then bake 1 hour or until inside meat of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve.