Reprinted with permission from MyJewishLearning.


  • 1 pumpkin
  • 1.25 Cup water
  • 1 Cup large Israeli couscous
  • 1 yellow onion, chopped
  • 1 Tablespoon oil
  • 1.5 Pound ground beef
  • 2 Stalk celery, chopped
  • 3 Tablespoon honey
  • 0.75 Cup raisins
  • 0.75 Cup dry red wine


  • Total Time: 2 hr 30 min
  • Prep Time: 30 min
  • Cook Time: 2 hr
  1. Cut off the top of the pumpkin about 3-4 inches from the top, just enough to make a nice "lid" and provide easy access to the inside. Set the top aside. Use a spoon to scoop out the pumpkin seeds and pulp. Use a fork to prick the outside of the pumpkin all around its circumference. Place the emptied pumpkin in a large casserole dish or shallow pan. In a medium saucepan, bring the water to a boil. Add the couscous and a few pinches of salt. Return the water to a boil, then take the saucepan off the heat, cover, and let stand for 10 minutes. In another pan, on low-medium heat, saute the onion in oil until translucent. Add the beef and celery and saute until the beef is browned. Add honey, raisins, red wine, and the cooked couscous. Stir to combine everything, then remove from heat. Place the meat-couscous mixture inside the pumpkin, and cover with the top of the pumpkin. Cook at 350 F for 1 1/2 hours, or until the pumpkin can be pierced easily with a fork. At mealtime, bring the whole stuffed pumpkin out to the sukkah. Serve each delighted guest a scoop of pumpkin with its accompanying meat filling.