Ghoulosh

I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum!

• 1 1/2 pounds ground beef
• 1 pound ground pork sausage
• salt and pepper to taste
• 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?)
• 2 tablespoons brown sugar
• 2 (14.5 ounce) cans chicken stock
• 1 1/2 cups long grain and wild rice mix
• 1 sugar pumpkin
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (14.5 ounce) cans French cut green beans
• 
  

1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned.
2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. Rub brown sugar and spice on the inside of pumpkin.
5. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Add s & p to taste. Spoon mixture into the pumpkin, and replace pumpkin top.
6. Place pumpkin on a large baking sheet, and bake aprox. 2 hours in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

*Adapted from one I found on allrecipes.com.