A pumpkin makes a good edible cooking container for a spicy meat or vegetable stuffing. A stuffed pumpkin looks extremely impressive but is easy to make and is less fiddly than smaller, stuffed vegetables. Ideal for lunch or supper, it can be served by scooping out pieces of the soft, sweet pumpkin flesh and combining it with a spicy stuffing. It makes a delectable dish for lunch or supper. This recipe includes a vegetable stuffing but as an alternative use a minced meat stuffing.
To prepare a vegetable stuffing, mix thoroughly 500g (1lb) blanched and drained chopped spinach and 1 finely chopped small red pepper with 250g (8oz) soft, medium fat white cheese, such as curd or grated Mozzarella cheese, 2.5–5cm (1-2in) piece fresh ginger, chopped, 1 large crushed clove of garlic, 2teaspoons ground mace, 1teaspoon ground cinnamon, ½teaspoon cayenne pepper, 2teaspoons caster sugar and a good sprinkling of sea salt. These quantities.
Cut the top off a 1.7-2kg (3½-4lb) pumpkin using a large, sharp knife; reserve the top. Scrape out the seeds and stringy area with a large spoon. Spoon in the stuffing.
Place the lid on top, smear with oil and put into a roasting tin. Roast at 180°C, 350°F, Gas Mark 4 for 45-60 minutes until the pumpkin feels tender when tested with a skewer.