I saw a really great recipe in a magazine this week. I think it was "Vegetarian Times"? They took a whole medium-sized pumpkin, and cut the top off like a lid with the stem as a handle.
According to the recipe, you scoop out the seeds, rub inside with salt and olive oil, and fill the pumpkin with your favorite stew ingredients and BAKE.
Now, I have not tried this. Yet. It is possible that if your pumpkin has a leak, crack or weak spot you will end up with a Horrible Mess in your oven. But boy, it sounds good. I love pumpkin! I am going to try putting par-cooked beef (for my carnivores) and lentils and veg into the pumpkin, with plenty of garlic and stuff, and see what happens. If the filling goes in hot, the whole thing will cook faster. I would advise resting the pumpkin IN a large roasting pan. I wonder if it would be a good idea to wrap the pumpkin in foil? The recipe seemed to assume that nothing would go wrong. I bet it would need a LONG TIME to cook, another reason to par-cook your filling first. Throw the ingredients in a crockpot for a while.
If you are having a Halloween "Do", this would look gorgeous on your table. Just imagine! Which is why I am posting it now, so that we can ruminate a bit and maybe try it out. I will experiment and let you know!
No experimenting this weekend, though. Sam and Max have a football tournament early tomorrow morning, and it looks like one of those days where we will be driving from one activity to the next. And Sunday we hope to go to Brasso Seco for a hike! It's a packed weekend. Enjoy yours!