Preheat oven to 375 degrees.
Line a baking sheet with foil.
Thoroughly wash and dry the outside of the pumpkins.
Cut the top off the pumpkin and clean out the pulp and seeds. Keep the top.
Don't miss out on roasting the seeds - spray a foiled cookie sheet with olive oil and spread the seeds. Cook at 350 degrees for 30 minutes or until golden brown.
In a large skillet, sauté onions, mushrooms and green beans in oil or butter. Add ground beef (or plant-based crumbles). Drain grease if using ground beef.
Add seasoning to taste.
In a large bowl, mix soup, nutritional yeast, and Braggs Aminos (or soy sauce).
Add meat and cooked rice or quinoa.
Empty bowl into the cleaned out pumpkins and replace the top.
Bake on the lower rack of the oven.
After 1 hour, remove the top and check the sides of the pumpkin for doneness. The outside of pumpkin will turn a beautiful dark orange.
Depending on the size of the pumpkin, it may take an additional 10-15 minutes. I made two smaller individual pumpkins so they didn't need the extra time.
Using hot pads, place pumpkins onto serving plates, remove the "lids" and stir. Scoop chunks from the pumpkin's insides into the casserole dish as it is served.