Ingredients
6
6 servings
- •1 small pumpkin
- •6 potatoes - peeled and cubed
- •salt and pepper to taste
- •garlic powder to taste
- •2 pounds lean ground beef
- •1 (15 ounce) can cream-style corn
- •1 (15.25 ounce) can whole kernel corn
Instructions
- Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
- In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
- Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.
Nutritional Facts
Per 6 servings
- Calories: 699
- Carbohydrate: 70g
- Fat: 33g
- Fiber: 7g
- Protein: 35g
- Sugar: 7g
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