Ingredients

• 6 pounds pumpkin with fairly straight sides
• 0.75 pounds lean ground beef
• 1 teaspoon oregano
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 onion , diced
• 2 large stalks celery , diced
• 0.5 medium green bell pepper , diced
• 2 pounds mozzarella cheese , cubed
• 16 ounces tomato sauce
• 1.5 cups water
• 1 , 15.25 ounce
• 6 large mushrooms , sliced
• 0.75 cups instant rice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
2. 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.
3. 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.
4. 4 Pour mixture from the skillet into the pumpkin and replace lid.
5. 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.

Nutrition per serving