Dinner in a Pumpkin

Helen's recipe...thanks Helen! So fun and tasty!

1 small to medium pumpkin
1 onion chopped
2T vegetable oil
1 1/2 to 2 lbs ground beef
2 T soy sauce
2 T brown sugar
1 (4oz) can sliced mushrooms, drained
1 can cream of chicken soup
1 1/2 C cooked rice
1 (8 oz) can water chesnuts sliced

Cut and clean pumpkin. Paint a face on it w/ permanent marker. Cut a few slits into pumpkin, and put 1-2 T water in bottom. Pre-cook pumpkin on cookie sheet at 350 until slightly tender.

Saute onion until tender. Add beef and brown. Drain. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes. Add cooked rice and water chesnuts. Spoon into pumpkin and place on baking sheet. Bake another hour or until pumpkin is tender.

Spaghetti Squash with White Bean Provencal

1 (2 1/2 lb) spaghetti squash
1 T. Olive oil
1 or 2 garlic cloves, minced
2 C thinly sliced leek
2 (16 oz.) cans navy beans, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
4 oz. can sliced black olives, drained
2 T. balsamic vinegar
1/4 t. salt
1/4 t. pepper
fresh celery leaves (optional)

Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a 13x9x2 baking dish coated with cooking spray. bake at 350 for 45 minutes or until tender; let cool slightly. Using fork, remove spaghetti-like strands from squash; discard shells. Place strands on a platter; set aside, and keep warm.

Heat oil in saucepan over medium to medium-high; add minced garlic, saute 15 seconds. Add leek; saute 3 minutes or until tender. Add beans and tomato; cook over medium heat 5 minutes. Stir in olives and next 3 ingredients; cook until thoroughly heated. Spoon bean mixture over squash. Garnish with fresh celery leaves, if desired.
Serves 4