Prepping the Pumpkins

• Preparing Tiger Stripe pumpkins for a meal is much the same as the first stages of jack-o'-lantern carving. The pumpkins' smaller size -- 6 to 8 inches around -- makes the task a little more delicate, so work slowly. After you cut the top away, use a small spoon to dig out seeds and stands of pulp. If you plan to use the top as a cap after the food has cooked, carve it as one intact circle, with the stem in the circle.

Baking the Bowls

• To soften Tiger Stripes enough to eat them along with their filling, the pumpkins need pre-roasting. Start by rubbing their interiors with salt, pepper and spices that complement whatever you'll be stuffing them with. The mini pumpkins roast best if roasted cut-side down. Set them on foil-wrapped baking sheets into a 400 degree Fahrenheit oven. They are cooked to the right stage when a knife easily pierces the skin -- usually within about 25 minutes.

Stuffing the Shells

• Preparing the pumpkin filling can be done while they are pre-roasting. Use your favorite meatloaf or sausage stuffing recipe, or any casserole-type dish that can fit easily into a small cooking vessel. Once the pumpkins are done pre-roasting, remove them from the oven and turn them right-side up. You may need to change the oven's temperature for the next part of your dish. Carefully spoon the cooked filling into the pumpkins and return them to the oven until the filling is fully cooked. Keep in mind that mini meatloaves and casseroles take less time to cook than full-sized versions in a pan.

Souping the Stripes

• Aside from cooking hearty fillings in pumpkin bowls, you can use the miniature pumpkins as edible bowls for separately prepared appetizers. Carve, clean and roast the Tiger Stripes for about 25 minutes in a 400 F oven, then turn them right side up for filling. Instead of putting them back in the oven, fill the tender pumpkins with your food and serve them. Corn chowder, lobster bisque, chili and other hearty soups and stews are good choices, as are pumpkin-based risottos.