Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.
Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.
Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.
Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.
Bake in a preheated 350°F oven for about 1 hour, or until the squash is tender.
Submitted by: CM
