Roasted Stuffed Pumpkin

Isn't this just the perfect meal to add to your Autumn favourites?! The whole family will love it. This easy to follow recipe makes light work of preparation because most is done in the oven. Beautiful aromatic flavours of cinnamon, cumin, coriander and lamb fill your kitchen as the stuffed pumpkin is roasting. Also roast the removed seeds for extra fun if you so desire.






Ingredients:

One 10-inch pumpkin, top sliced off and saved; seeds and fibers scraped out using a tablespoon
1 tablespoon olive oil
2 medium yellow onions, peeled and roughly chopped
1 pound//500g minced lamb or turkey
1 400g tin chopped tomatoes
1 400g empty tin filled with tap water
1 cup dry white rice
2 teaspoons dry cumin
1 teaspoon dry coriander
1 teaspoons ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Small bunch of fresh curly parsley, snipped with kitchen shears, for garnish

Heat oven to 160C/325F

Put all ingredients in a large wok, except pumpkin and parsley. Mix together thoroughly and bring up to the simmering point and cook for a couple of minutes.

Place the prepared pumpkin in the centre of your roasting pan, lined with foil. Fill with the hot meat mixture from the wok. Place pumpkin top back on. Move roasting pan to the bottom oven rack and roast for two hours, or until the rice is soft.

Remove from oven and place roasted stuffed pumpkin on serving tray. Garnish with parsley as shown in the picture. Enjoy!