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Baked Pumpkin with Rice

Ingredients:
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1 big pumpkin (appr. 2.5 kg)
3 cups water
1 cup rice
2 tbsp. butter or margarine
2 small onions, chopped
2 small sour apples, peeled and chopped
1/2 cup roasted peanuts, chopped
a pinch of nutmeg, 1 tsp. cinnamon
salt and pepper to taste
1/2 cup raisins (to taste)

Cooking:
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Preheat the oven to 190°C. Wash the pumpkin, remove seeds, and cut the upper (including the tail) part with the sharp knife. Bake both parts of the pumpkin in the oven for about 1 hour, until soft. Take the pumpkin from the oven and keep it warm. Meanwhile, bring the water in a large pot to boiling. Put rice into the boiling water, and make the heat lower, so that the water hardly boils, until sucks in. Turn the heat off.
Melt margarine or butter in a large pan. Then add apples, peanuts, nutmeg, cinnamon, salt and pepper and mix constantly for 5 minutes. Add the raisins and rice and again let stew for 5 minutes. 
Put the rice stuffing into the still hot pumpkin, cover with the tail part, and set aside for half an hour. 

Eat the rice with a table spoon, scooping out the pumpkin as well.