Bill’s comments below prompt me to report on my experience with the squash ‘Kumi Kumi’. I found it great for stuffing—I used rice, tomato sauce (homegrown and homemade, of course), spices, sausage, and I don’t remember what else. Not only does ‘Kumi Kumi’ have great flavor to compliment the stuffing, but its hard shell made the perfect bowl for it. But it is very hard to cut open—much easier when I got my rubber mallet into the act. Then I steamed the cut-open Kumi about 20 minutes, mashed the squash in the shell, stuffed it, and baked it until hot through. It’s been quite a hit. It also seems to get more orange as it sits awhile after harvest.
I’m also experimenting to see if the hard shell helps it maintain eating quality after freezes. I left mine on the porch during temps down in the teens and it’s holding up!