a nice one and a not-so-nice one
Notice the stems of these two pumpkins, the first two were green (apparently freshly picked) and the other two were withered and brown. So my advice would be to use freshly picked pumpkins for the shell part of this recipe or use a hack saw to cut them. The recipe calls for cooking the stuffed pumpkins 35 minutes. In order to eat the pumpkin too, it needs at least another 40 minutes of baking. The stuffing cooks on the stovetop, but would not be hurt by more time in the oven.
The taste testers (Karen, Andrew and me) loved the stuffing with or without its pumpkin shell. It really seemed a waste to throw the shells out afterwards. They were impressive while we ate, but were basically just a bowl.