Preheat oven to 350. Hollow out a 4-5 lb pumpkin, saving the top for a lid. Brush the inside of the pumpkin with melted butter and salt. In a skillet sauté 1 lb beef, 1 chopped onion, minced garlic and 1 cup of rice. When the beef has browned, add 1 15oz can of tomato sauce, 4 cups beef broth, salt and pepper. Close the lid of the pumpkin, and bake for 1 1/2 hour until fork tender. For serving, scoop out some of the stew, with the tender pumpkin. Top with melted cheese, and crusty bread for serving!
