Stuffed Pumpkin

This was my first time preparing food inside a pumpkin. This recipe was easy to make and was definitely a meal in itself. It provides a good basis for variations to suit your taste, such as substituting rice for the millet. The most difficult part was cleaning out the pumpkin.
 

 1 small to medium pumpkin                                2 tablespoons honey

1 cup raw millet                                                  1/4 cup almonds or other nuts (optional)

1/4 cup sherry                                                     1/2 teaspoon cinnamon

1/2 cup raisins (regular or golden)                    1/4 teaspoon nutmeg

3 tablespoons butter                                           3-4 cloves crushed

1 large apple peeled and sliced                          salt and pepper

1 pear peeled and chopped                                                          

1/2 cup dried apricots chopped

Cook the millet. Soak raisins in sherry. Carve out the top of the pumpkin. Remove seeds and string. Carefully scoop out some pumpkin and steam until tender. Alternatively, canned pumpkin can be used. Heat 2 tablespoons butter in large skillet and saute apples, pears, apricots and nuts about 5 minutes. Add remaining ingredients. Stir in cooked pumpkin, soaked raisins with sherry, and cooked millet. Adjust seasonings. Add 1 tablespoon butter and water or broth, so it's not too dry. Spoon mixture into pumpkin shell. Replace lid and bake in a pan with about 1/2 of water at 325 degrees for 60 to 70 minutes. Serve with your favorite green vegetable. Serves 4. If using a large pumpkin, double the recipe.