Cut your pumpkin in half and scrape the seeds out until nice and clean.

Poke holes in the shell with a fork, about 5 times.

Coat the inside of the shell with olive oil and the pan to cook the pumpkins.

Season the inside of the pumpkin.

Turn shell down on the pan and put in the oven for 30 minutes in a 375 degree oven.

Cook 1 cup of rice to packages instructions.

Chop your large onion and saute in 1 tablespoon of olive oil.

Take the onions out and place them in a large bowl.

Saute you ground beef and season. Sprinkle chopped parsley when beef is half done.

Once it’s done, drain fat from the beef and place in the bowl with onions.

Toast your pine nuts in the pan and place in the bowl.

Place more of the parsley in the bowl.

Pour your rice into the bowl and mix everything together.

Take your pumpkin out and let cool for about 15 minutes.

Spoon your rice in each shell of the pumpkin until they are full.

Sprinkle more season on top and a little parsley on top.

Once your done make a teepee of aluminum foil and place on top of the stuffed pumpkins.

Place into the oven and cook for about 1 hour.

Check the pumpkin and see if the shell is soft with a fork.

Then place uncovered for another 30 minutes until the top is all crispy.

Enjoy!