Stuffed Pumpkin

2-4 Tbsp coconut Oil or butter (I prefer Coconut)
1-2 onion chopped
2 cloves garlic
1/2-1 lb ground deer or ground beef or ground Turkey
2 cups beef broth/stock
1 cup Quinoa or Brown rice uncooked
8 lb pumpkin squash/curry squash
2 tsp cinnamon
1 tsp salt

Heat a large skillet pan put in oil, onion, and garlic. Sautee until golden, then add meat, cinnamon, and salt. Cook until browned. Add the broth, bring to a simmer, and then add the quinoa. Cover and simmer for 1 hour. In the meantime wash the squash, cut off the top and scoop out the seeds. Reserve the top.
After an hour remove the meat from the heat, and stuff the pumpkin and place the top back on it. Place in a preheated 375 degree oven for 1 1/2 to 2 hours in a pan with about 2 inches of water. Watch closely and re-add water as needed.

Why coconut? I like it better for this recipe because of a coconuts natural sweetness. It really acentuates the pumpkin and cinammin flavor. If you despise the flavor of coconut, butter will work just fine!