Dinner in A Pumpkin

1 small to medium pumpkin
1 onion, chopped ( I don't like this much onion, so I use less)
2 tablespoons vegetable oil
1-1/2 to 2 lbs. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4-oz.) can sliced mushrooms, drained
1 (10-3/4-oz.) cream-of-chicken soup
1-1/2 cups cooked rice
1 (8-oz.) can sliced water chestnuts, drained

Cut off the top of the pumpkin and thoroughly clear out seeds and pulp. Paint a face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Serves 6