Israeli Stuffed Pumpkin Recipe

How to make it

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• Cut off the top of the pumpkin about 3-4 inches from the top, just enough to make a nice "lid" and provide easy access to the inside.
• Set the top aside.
• Use a spoon (a grapefruit spoon works well) to scoop out the pumpkin seeds and pulp.
• (You can discard the seeds or toast them for a healthy treat.)
• Use a fork to prick the outside of the pumpkin all around its circumference.
• Place the emptied pumpkin in a large casserole dish or shallow pan.
• In a medium saucepan, bring the water to a boil.
• Add the couscous and a few pinches of salt.
• Return the water to a boil, then take the saucepan off the heat, cover, and let stand for 10 minutes.
• In another pan, on low-medium heat, sauté the onion in oil until translucent.
• Add the beef and celery and sauté until the beef is browned.
• Add honey, raisins, red wine, and the cooked couscous.
• Stir to combine everything, then remove from heat.
• Place the meat-couscous mixture inside the pumpkin, and cover with the top of the pumpkin.
• Cook at 350 F for 1.5 hours, or until the pumpkin can be pierced easily with a fork.
• Serve each delighted guest a scoop of pumpkin with its accompanying meat filling.