6 miniature pumpkins- grocery stores have tons of them in stock in the fall for really cheap
1 bunch of kale
1 tablespoon 100% pure maple syrup
1 onion, diced
2 cloves of garlic, minced
4 teaspoons cinnamon, divided
1/2 teaspoon of cloves (it is easy to go overboard on this, so be careful)
salt and pepper to taste
Preheat your oven to 350.
Cut the tops off the miniature pumpkins and spoon just the seeds out, making sure to leave the flesh on the sides of the pumpkins.
Mix 2 teaspoons of the cinnamon and the maple syrup in a separate dish. Brush the mixture evenly into the pumpkins.
Put the tops of the pumpkins back on and place them in an oven safe dish. Bake the pumpkins for 35-45 minutes.
While the pumpkins are baking, saute your onions. When the onions are translucent, add the ground beef or lamb, garlic, cloves, and 2 teaspoons of cinnamon. Cook until meat is brown.
While the meat is browning and the pumpkins are pumkining, rinse your kale and pull the kale leaves from the spines of the kale. Add the kale to the meat once it is brown. Mix the kale and turn the burner on low.
Once the pumpkins are soft to the touch, pull them out of the oven and let them cool. Scrape the flesh off the sides into a bowl. Note-The flesh should be very soft and easy to scrape. If the flesh is hard, then you should put the pumpkins back in the oven until they are soft.
Mix the pumpkin flesh in with meat. Stir all of it together and then spoon the mixture back into the pumpkins.