Courtesy of Texas Beef Council
1 pound ground beef, cooked and drained
1 (10 ounce) package frozen sweet corn
1 tablespoon butter or margarine
1/2 cup red bell pepper, chopped
1/2 cup celery, thinly sliced
1/8 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces cream cheese with onions and chives, softened
1/4 cup milk
1. Pierce skin of whole pumpkins several times around top to form lid. Microwave on High 8 to 10 minutes, until tender.
2. Following pierced outline, cut and remove lid and scoop out seeds and stringy pulp.
3. Meanwhile, sauté corn with bell pepper and celery in the the butter. Stir in the cooked beef, spices, cream cheese and milk. Cook until heated through.
4. Stuff mixture into hot pumpkin shells and serve.