1 lb. ground beef
1/2 c. celery
1/2 c. chopped onion
1/2 c. green pepper
1 medium carrot, grated
1 small can mushrooms
1 c. chopped zucchini
1 tsp. basil
1 tsp. salt
3 c. cooked rice
2 tbsp. brown sugar
2 cans cream of mushroom soup

Sauté beef, celery, onion, pepper, carrot, mushrooms, zucchini, basil and salt. Then add rice, brown sugar and soup. Cut top off a medium pumpkin; clean out seeds. Spoon rice mixture into it.

Bake on a cookie sheet at 350°F for 1 hour.