Scrub the outside of the squash with a vegetable brush and trim the bottom so that it will sit flat. Cut out a lid 6 inches in diameter and remove the pits and fiber from inside.

Smear the inside of the pumpkin with margarine and sprinkle with salt, pepper, and water. Bake the pumpkin in a large, shallow roasting pan in a preheated 375-degree oven for 45 minutes or until tender but still firm. (You do not want the pumpkin to collapse.)

Meanwhile, brown the meat in the oil in a heavy pot with the onion and garlic.

Add the water or stock, tomatoes, and oregano and simmer, covered, for 15 minutes. Add the sweet potatoes, peel and dice the white potatoes, and add with the carrots and simmer for another 15 minutes. Add the corn, prunes, and peaches and simmer for 5 minutes more.

Fill the pumpkin carefully with the meat and vegetable mixture. Replace the lid and continue baking in the 375-degree oven another 15 minutes.