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Here is a recipe that is good and fun for the holidays
 
Pumpkin Stew
 
2 pounds beef stew meat, cut into 1-inch cubes
3 tablesppons cooking oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, imnced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons instant beef bouillon granuels
1 can (14 1/2 ounces) tomatoes, undrained, cut up
1 pumpkin ( 10 - 12 pounds)
 
In a Dutch oven, brown meat in 2 tablespoons oil.  Add water, potatoes,
carrots, green pepper, garlic, onion, salt and pepper.  Cover and simmer
for 2 hours.  Stir in bouillon and tomatoes.  Wash pumpkin; cut a 6- to 8-
circle around top stem.  Remove top and set aside; discard seeds and loose
fibers from inside.  Place pumpin in a shallow sturdy baking pan.  Spoon
stew into pumpkin and replace the top.  Brush outside of pumpkin with
remaining oil.  Bake at 325 degrees for 2 hours or just until the pumpkin
is tender (do not overbake).  Serve stew from pumpkin, scooping out a
little pumpkin with each serving.  Yield:  8-10 servings.
 
Enjoy!