With this pumpkin recipe you'll impress everyone for the Halloween night party.

Ingredients: 3 lb pumpkin (1.3 kg)2 tablespoons olive oil, divided1 pinch salt½ cup white onion, chopped (75 g)1 clove garlic, minced½ lb lean ground beef(225 g)1 cup kidney bean (170 g)½ cup canned diced tomato (100 g)2 tablespoons tomato paste1 teaspoon salt½ teaspoon ground black pepper2 teaspoons chilli powder½ teaspoon paprika½ teaspoon cinnamon½ teaspoon cumin½ cup water (120 mL)8 oz cream cheese(225 g)2 cups shredded monterey jack cheese, divided (200 g)fresh chives, chopped, for garnishchips, for servingvegetable crudités, for serving

Directions:

1) Cut off the top of pumpkin. Remove the pumpkin seeds and pulp

2) Drizzle the inside of the pumpkin with 1 tablespoon of olive and add salt.

3) Put the pumpkin on the baking sheet and bake for 20 minutes at 375˚F (190˚C).

4) Make the chili: heat the remaining tablespoon of olive oil in a large skillet with a lid over medium heat, until shimmering. Add the onion and garlic, and cook for 2 minutes.

5) Add the ground beef and cook for about 7-10 minutes.Add the kidney beans, tomatoes, tomato paste, salt, pepper, chili powder, paprika, cinnamon, cumin, and water, and stir to combine. Cook for 5 minutes.

6) Then add the cream cheese and 1 cup of Monterey Jack, and stir until incorporated.

7) Pour the chili cheese dip into the pumpkin. Sprinkle the cheese on top.

8)Bake for 2-4 minutes, until the cheese is golden brown.

9) Remove the pumpkin from the oven and let cool for 5 minutes. Add chopped chives and serve with chips.