|(Photo by Taste of Home)|
I should add that I chose not to use the water chestnuts and that I used fresh mushrooms (which I sauteed along with the onions) instead of canned ones. We both liked this meal a lot and decided it was a definite "make-again" recipe. In fact, a second pumpkin has been set aside for just the purposes of making another Savory Stuffed Pumpkin. I will serve it with homemade baked beans on Saturday night!