Start with a 1 lb package Buffalo Groves Breakfast Sausage.
Cook up the breakfast sausage, perhaps with some diced onion. Add to your cooked meat, about 1 cup of cooked rice (good way to use some leftover rice),
and 2 cups of dried fruits (Marlene's especially likes including dried pineapples & apricots but you can really use any fruit & nut combo you like);
then add 1 - 1/2 cups of Apricot Sauce, which we get from Aspen Leaf Gourmet.
Mix everything up well.
You need 2 small pumpkins (bigger than grapefruit / smaller than volleyball); which are cleaned out; then buttered on the inside. Then stuff in the mixture.
Put your pumpkin lid on and put your pumpkin on a baking sheet and bake in a preheated 350 oven for about 60 minutes.
Gently touch your pumpkins - if you see a slight indent from the touch - They're done!
Big eaters eat an entire pumpkin, but usually a pumpkin feeds two (by splitting it); and you really don't need anything else with your meal but maybe a salad.