Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      5 pound       pumpkin
   2      cups          to 3 cups brown rice cooked
   2      cups          crumbled dry whole wheat bread
                        (or part corn bread etc )
                        i used bread crumbs and corn meal.
   1                    onion -- chopped
   1      cup           chopped celery and leaves
   2                    apples -- (tart and
                        -- unpeeled),, chopped
   1      cup           roasted chestnuts or cashew nuts -- cut in half.
                        herbs: sage savory marjoram
                        oregano and paprika to taste
                        i used a teaspoon about each
   1      cup           vegetable stock up to 2-cups
     1/4  cup           butter melted or safflower oil. -- up to 1/2-cup
                        soy sauce or salt to taste.

Preparation:

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine dry ingredients in a large mixing bowl and mix well with hands. Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1 1/2 hours or more at 325 F. It is done when a fork pushes easily through the pumpkin. Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing. If the pumpkin is organically grown, you may eat the skin too. (If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.)