1 med. pumpkin
1 lb. ground beef (or ground turkey)
1 med. onion, chopped
1/4 c. bread crumbs
1/2 tsp. oregano
1 tbsp. pine nuts
Pepper to taste
1 c. water
Parsley for garnish

Cut off the top of the pumpkin one quarter of the way down from the top and put the top aside. Scoop out stringy membrane and seeds with a spoon. Put both pieces of pumpkin into a large pot of boiling water and parboil for 15 minutes. Meanwhile, mix ground meat, onion, bread crumbs, oregano and pine nuts; pepper to taste.

Drain pumpkin by placing upside down on paper towels and then fill the cavity with the meat mixture. Add the top as a cover. Place in a buttered baking dish, brush the outside of the pumpkin with melted butter and add 1 cup water to bottom of dish. Bake for 45 minutes at 350 degrees in a preheated oven. To determine if pumpkin is done, remove top of pumpkin and pierce the inside flesh with a knife to see if it is tender. Remove carefully with two wide spatulas and place on a serving dish. Ring with sprigs of parsley.

Meat-In-The-Moon is a Jamaican recipe.

I've doubled (and even tripled) this recipe and served it for a large group; and of course, served it right from the pumpkin as self service.

Save the pumpkin seeds to make "roasted pumpkin seeds"