A couple weeks ago, my neighbor made a stew and put it inside a baked pumpkin. Some people inquired to the recipe. Download the PDF file for the recipe of Carbonada a la Criolla. It's a delicious Argentinean stew. (The full recipe is embedded below.)
As a bonus, and because of the time of year, he served it in a pumpkin.
Here's some extra tips from him on cooking the pumpkin, etc...:
"The only suggestion is that before you brown the meat, you should blot it dry with paper towels. That way it browns better and faster. And really brown it.
I cooked the pumpkin by cutting the top off, scooping out the seeds and stringy stuff, rubbing the outside with oil, sprinkling the inside with salt and pepper and putting it in a preheated 375 oven for about 45 minutes. You test it by piercing the outside with a thin bladed knife. If it slides in easily, the pumpkin is done. As I said the other night, it's kind of a guessing game. You actually take it out when it's almost done and let the heat inside finish cooking it or else it will collapse in on itself.
I separated the seeds from the stringy stuff, salted them and roasted them at 325 for about 7 minutes, tossed them with a spatula and roasted them for another 7 minutes of so. They should be turning brown when done.
Also, you can take the left over pumpkin flesh, add honey and a little salt and roast it. It's delicious."
