Cooking Mode

1. Preheat the oven to 180º.
2. Cut the pumpkin in half lengthwise. Use a tablespoon to scoop out the seeds and pulp until you have a channel 2 cm wide and 3 cm deep. Set the seeds and pulp aside.
3. Separate the pumpkin flesh from the seeds. Spread the seeds on a baking sheet lined with parchment paper, then add the pine nuts and walnuts.
4. On another baking sheet, place the pumpkin and drizzle it with two tablespoons of olive oil. Place both baking sheets in the oven. The pumpkin takes about 30 minutes to cook, and the nuts take about 10 minutes.
5. Meanwhile, in a saucepan, sauté the onion in olive oil with a pinch of salt. Add the meat, mushrooms, and garlic. Let the meat cook over low heat.
6. Add the pumpkin flesh along with 2 tablespoons of water, the sage, parsley, cinnamon, breadcrumbs, and pepper. Mix well, then let it cook for another 10 minutes over low heat, stirring regularly.
7. Stir the nuts into the mixture. Remove the pumpkin from the oven and let it cool slightly. Stuff one half of the pumpkin with the meat mixture and place the other empty half on top. Tie the pumpkin with string to secure it at 3 or 4 points.
8. Drizzle with a little more olive oil and return to the oven for 15–20 minutes.