Roasted Mini Pumpkin Bowl Casserole

Steps

• 1

  Preheat the oven to 350°F and line a large cookie sheet with aluminum foil.
• 2

  Using a sharp knife, slice the top 1/3 of the pumpkin off creating a lid. With a spoon, scrape out the seeds and pulp of each pumpkin. Discard seeds and pulp. Place each hollowed out pumpkin on the prepared baking sheet.
• 3

  In a large pan, add the olive oil and sautee the onion for a couple minutes or until soft. Add the meat and brown until done. Drain.
• 4

  Add the soy sauce, brown sugar, mushrooms, and cream of chicken soup. Simmer for 3-4 minutes.
• 5

  Add the cooked rice and the water chestnuts and stir to combine. Pour about 1/2 cup of the casserole mixture into each hollowed out pumpkin.
• 6

  Place the lid on and bake for about 30 minutes. Serve.