Stuffed Pumpkin

Try this. The presentation is beautiful!

1 small whole pumpkin, about 10 inches in diameter
Boiling salted water
2 tablespoons vegetable oil
2 pounds ground beef
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 teaspoons salt
1 teaspoon oregano
1 teaspoon vinegar
Freshly-ground pepper, to taste
2 cloves garlic, mashed
3/4 cup seedless raisins
1/3 cup sliced pimento-stuffed green olives
2 teaspoons capers
1 (8 ounce) can tomato sauce
1/2 cup red wine
3 eggs, beaten

Preheat oven to 350 degrees F.

With a sharp knife, cut a circular top about 5 inches in diameter out of the pumpkin. Save the top to use as a lid. Scoop out pumpkin seeds and scrape inside of pumpkin clean. Place it in a large kettle and cover with boiling salted water; cover kettle. Bring water to a boil, lower heat and simmer for about 10 minutes until pumpkin meat is almost tender. The pumpkin should still be firm enough to hold its shape well.

Carefully remove from water and drain well. Dry the outside and sprinkle a little salt on the inside. Set aside.

In a heavy skillet with a cover heat oil. Add ground beef, onion and green pepper. Cook over medium high heat until beef is browned and crumbly. Remove from hat and add salt, oregano, vinegar, pepper and garlic. Stir in raisins, olives and capers, then gradually add tomato sauce and red wine. Cover skillet, return to heat and simmer for about 15 minutes, stirring occasionally. Cool slightly and add beaten eggs, mixing thoroughly. Fill cooked pumpkin with meat stuffing, pressing to pack firmly. Cover loosely with pumpkin lid and place in a greased shallow baking pan. Bake for 1 hour. Allow to cool for 10 to 15 minutes before serving.

To serve, carefully lift stuffed pumpkin onto a serving plate. Slice from top to bottom in flat wedges, spooning more meat filling onto each slice.