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FOUR SEASONS BREEZE | SEPTEMBER 2025 37 If you have any questions, please feel free to call or text me at (951) 275-7081. Dinner in a Pumpkin Autumn is around the corner. A time to gather friends and family and enjoy the lovely fall flavors. Here is a festive dish that celebrates the season and is sure to impress your guests. Not only is it easy to prepare, but it also can be a vegetarian dish by using plant-based meat instead of ground beef. Healthy and delicious. You can't beat that! Prep Time: 30 minutes; Cook Time: about 1 ½ to 2 hours; Total Time: 2 to 2 ½ hours; Serves 8-10. • 1 (7 to 9) pound baking pumpkin, such as a Fairytale or Cinderella. NOTE: Measure the height of your oven from the rack to the top to be sure that your pumpkin will fit inside. • 1 ½ teaspoons kosher salt, divided • ½ teaspoon freshly ground black pepper, divided • 1 Tablespoon extra-virgin olive oil • 2 pounds lean ground beef (92-95%) or plant-based beef product • 1 cup chopped yellow or brown onion • 8 ounces fresh cremini mushrooms, sliced • 2 cloves garlic, minced • 1 (8-ounce) can sliced water chestnuts, drained • 2 Tablespoons soy sauce, preferably light soy sauce • 2 Tablespoons light brown sugar • ½ teaspoon cinnamon • 2 cups cooked long-grain rice • 1 can of condensed soup, either cream of chicken or cream of mushroom INGREDIENTS DIRECTIONS 1. Remove all but one oven rack. Place that rack on the bottom third of the oven. Preheat the oven to 350 degrees. Line a 12"x18" baking sheet with foil or parchment paper, set aside. 2. Wash and dry the entire exterior of the pumpkin. Carefully cut a wide lid off the top of the pumpkin by working your knife around the top at a 45-degree angle. Be sure to make the opening wide enough so that it is easy to fill and serve the pumpkin. Slice the seeds and pulp from the lid, and set aside. Scoop out all the seeds and stringy bits from the pumpkin with the side of a spoon until the entire cavity is clean and smooth. Season the inside of the pumpkin and lid with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer to the lined baking sheet. 3. Place a large skillet over medium-high heat. Add the oil, and when hot, add the ground beef and onion. Cook until the beef is no longer pink and the onion is softened (3-4 minutes). Stir in the mushrooms and cook until tender. Add the garlic and sauté for an additional minute. 4. Add the water chestnuts, soy, sugar, remaining salt and pepper, cinnamon, rice and soup. Mix until well blended. 5. Carefully spoon the mixture into the prepared pumpkin and replace the lid. Bake in preheated oven for 1/1/2 to 2 hours until the pumpkin is tender and easily pierced with a knife. Transfer the pumpkin to a serving platter. 6. To serve, either scoop the filling and a generous portion of the pumpkin onto plates or cut the pumpkin and filling into slices (like a cake) and serve each guest a slice.

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