I hope it's ok to pull an entire recipe off a website and repost it here... I'm afraid the link will soon disappear and I'd hate to not share this with you.  It's from Dorie Greenspan and I heard her describe how to make it on NPR.  It *sounded* amazing.

I remember eating "Dinner in a Pumpkin" as a child (and I've made it a few times since).  Rice, ground beef, mushrooms, soy sauce, celery, cream of mushroom.  I really like it.  This recipe is more of a true stuffing sort of situation with bread.  I can't wait to try it.  Glad my kids are ok with exotic cheeses (they especially love Havarti).

pumpkin stuffed with everything good

Makes 2 very generous servings
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table.
Serving
You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
Storing
It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Greenspan's Stuffing Ideas
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

chicken tikka masala

A recipe from my beautiful and fancy sister, Camus.

chicken tikka masala

*note: I usually add some frozen cauliflower and peas to the sauce with the half and half, and I also grill or broil the chicken before cutting it up rather than after.

Marinade

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons ground red pepper

2 teaspoons fresh ground black pepper

1 teaspoon cinnamon

1 teaspoon salt

1 piece gingerroot, minced (1/2-inch long)

1-2 boneless skinless chicken breasts, cut into 1 inch cubes

Sauce

1 tablespoon unsalted butter

2 cloves garlic, minced

1 jalapeno chile, minced

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garam masala

1/2 teaspoon salt

1 (8 ounce) can tomato sauce

1 cup whipping cream OR fat-free half and half OR fat-free evaporated milk

1/4 cup chopped fresh cilantro

For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.

Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.

For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.

Stir in coriander, cumin, paprika, garam masala and salt.

Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.

Meanwhile, heat grill to medium-high (or heat broiler). Remove chicken from refrigerator.

Thread chicken onto skewers; discard marinade. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes. Remove chicken from skewers; add to sauce.

Simmer 5 minutes. Serve with basmati rice, naan or pita bread.

chipotle nachos

chipotle nachos

This serves one but is infinitely scalable.

1 cup cooked pinto beans
1/2 of a chipotle chile (from a can, the kind "canned in adobo sauce")
3 T grated cheese (any kind will do--maybe not romano or whatever)

1/2 of one tomato, diced
splash of balsamic vinegar

Microwave the first 3 ingredients. Stir in the last 2 ingredients. Eat with chips. Think about sunny places where food like this is widely available.

make-ahead cajun rice (made in the rice cooker)

make-ahead cajun rice (made in the rice cooker)

I like this recipe because you can do the chopping and sauteing before church (or any 2-3 hour commitment) and it cooks while you're out. Plus it's full of vegetables. Yum.

1. Saute in a pan or cook in the microwave:

1/4 lb polska kielbasa or sausage of your choice, sliced

After the sausage is cooked, cover and refrigerate.

2. Saute in a pan until crisp-tender:

2-3 celery stalks, chopped
1/2 green bell pepper, chopped
2 carrots, scraped and chopped
2 T olive oil

3. Combine the vegetables with the following ingredients in the rice cooker and set it to cook at the time you desire.

1 1/2 cups vegetable juice (V-8)
1 1/2 cups chicken broth
1 1/2 cups uncooked rice
1 tsp dried onion
1 tsp thyme
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp Tabasco (optional)
1 bay leaf

4. When you return home, reheat the sausage and combine the cooked rice/vegetable mixture.

Serves 4-5.

any cheese alfredo-ish sauce

any cheese alfredo-ish sauce
4 oz light cream cheese, cubed
1 cup milk
1/3 cup grated parmesan or romano cheese OR havarti/gruyere/other cheese, cubed
3 T butter
1/2 teaspoon garlic powder

Cook all ingredients in a saucepan on medium-low until cheeses have completely melted. Stir occasionally with a whisk.

I usually toss this sauce with 3/4 lb whole wheat rotini/penne and broccoli or zucchini. Top with more shredded cheese and freshly ground black pepper.