Instructions: Bake this flavorful lamb stew in the hollowed-out pumpkin shell, then serve from it, too.

Cut off top of pumpkin and save. Remove seeds. Remove the "meat"

from the pumpkin, leaving a 1/2 inch shell. Cube pumpkin meat.

Mix together the flour, salt, pepper and ginger in a large bowl. Coat the lamb cubes in the flour mixture. Set aside.

Heat the oil in a large skillet. Brown the lamb over medium-high heat. Add the onion and bell pepper, and cook until slightly softened. Add pumpkin cubes and beef broth. Bring to a boil. Turn into hollowed-out pumpkin shell. Cover with its own lid.

Set filled pumpkin in a baking dish with 1 inch hot water. Bake in a 350-degree for oven 2 hours or until pumpkin shell is tender when pierced with a fork, but still holds its shape.

Note: Any other pie pumpkin or squash should work; do not use a jack-o-lantern pumpkin. - From David and Nancy Brown, Mustard Seed Farm

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