Stuffed Pumpkin From: Stan of Findlay

10-12" pumpkin        2-3 Tablsp butter       salt and pepper to taste

2 cups corn                              1 pound grd beef, cooked./drained

2 cups green beans        2-3 onions, diced       1 cup cooked, diced chicken

1 cup sunflower seeds                       1/2 gallon chicken broth

Preheat oven to 350.   Cut a wide lid from the top of the pumpkin and scoop

out the seeds and strings.  Coat the inside with butter, salt and pepper.  Combine

all the remaining ingredients and put into the pumpkin.  Place in a shallow pan

(a cast iron skillet works well) and bake at 350 for 3-4 hours or until pumpkin is soft

on the outside and stew is bubbling.  Add more broth if stew becomes dry. 

To serve:  Cut wedges of pumpkin and top with the stew.