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1 4-pounds pumpkin
1 pounds lean ground beef
1 cup chopped onions
Cooking oil
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 clove of garlic, minced
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper
1 7 1/2-ounce can pitted ripe olives
1 8-ounce can tomato sauce
2 eggs, beaten
1. Cut top from pumpkin; scrape out pumpkin seeds and fibers.
2. Simmer pumpkin and top in enough salted water to cover for about 20 to 25 minutes or until almost tender; drain.
3. Cook beef and onions in 1 tablespoon oil until brown.
Add red and green pepper and garlic; cook for 1 minute longer.
4. Remove from heat; stir in remaining ingredients.
Spoon into pumpkin; place lid on top.
5. Place pumpkin in baking pan; brush with oil.
6. Bake in preheated 350-degree oven for about 1 hour.
Let stand for about 10 minutes; cut into wedges to serve.
7. May use lettuce basket to lower pumpkin into boiling water and to remove easily without breaking skin.
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