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Stuffed Roasted Pumpkin Method
Preheat the oven to 200°C (180°C fan forced). Drizzle oil over pumpkin, then rub all over to coat. Wrap pumpkin in baking paper and enclose in foil. Use a knife to cut through foil and make three slits in the base of the pumpkin. Place on a wire rack set over a roasting pan and roast for 2.5 hours or until slightly tender. Remove from oven and set aside to cool slightly. While pumpkin is roasting, make the filling. Toast the almonds in a medium-sized pan over medium heat, until golden brown. Set aside. About 10 minutes before you’re ready to serve, heat the rice according to package directions. Place the rice in a large bowl and toss with the nutmeg and cinnamon. Add the cranberries, raisins, lemon zest and juice. Toss to combine. Add toasted almonds and season with salt. Once the pumpkin has cooled to the touch, slice through the top to remove the lid and scoop out the inside of the pumpkin to make a well, deep enough for the filling. Fill the pumpkin with the rice mixture, place on a serving platter with the lid on the side and serve immediately.
