Stuffed Pumpkin

This is a take on a classic Native American dish that was inspired by my friend Susan. So if you are looking for a good use for your Halloween pumpkins this is it.

1 2 -2 1/2 pound pumpkin
1 pound ground beef or meat of your choice
1 medium onion minced
2 large cloves of garlic minced
1 green bell pepper minced
1 cup white mushrooms minced
1 cup brown rice
2 cups water
1 bullion cube
Salt and pepper to taste
1 teaspoon cumin
1/4 teaspoon all spice
1/2 cup chicken stock
1 box chicken " Stove Top"
2 tablespoons dried cranberries
1 tablespoon fresh sage minced

1/2 cup water
Foil
Baking pan

Start the rice with the 2 cups of water and bullion cube. Let this cook while you prepare and cook the rest of the ingredients. Brown the beef in a large heavy bottom skillet. Drain and set aside. Add the onions, garlic, peppers and mushrooms to the pan. Let cook for 5 minutes then reduce heat to medium low and add the sage, spices, and cranberries. Pour in half of the chicken stock. Let this cook for about 5 more minutes. Add in the rice and beef. Stir in the rest of the chicken stock and stuffing. Scrub the outside of the pumpkin. Cut the top off the pumpkin remove all the strings and seeds. Poke the inside with a fork and run the inside with salt. Fill the pumpkin with the beef mixture. Place the top back on the pumpkin. Place this on a baking sheet and pour 1/2 of water in the pan place on the pumpkin. Place all of this in a 350 degree oven for 25 minutes then cover with foil and bake for 45 minutes more or until tender and cooked through.