This rocked. It fed two of us to the gunnels so would stretch to 4 with salady-type offerings and accompaniments easily…It all depends on your pumpkin size too:
You will need:
1 medium pumpkin
1 large onion
2″ of chunky chorizo sausage
1/2 cup uncooked rice
1/2 cup sultanas
1/2 cup pine nuts
2 pork chops (or chunky bits of bacon, or chicken fillets, whatever you fancy, or none if veggie)
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper to taste
1. Toast your nuts (teehee) and set aside.
2. Put rice in saucepan, add spices and herbs, and double the amount of water. I boil the water off then bung a lid on quick and steam to finish for 15 mins with the heat off.
3. In a big pan or wok, add chopped onion and chopped chorizo and cook until softish. While that’s doing it’s thing, slice the top off your pumpkin, scoop out the seeds and stringy bits, then try and scoop as much of the edible flesh out as possible. Chop this roughly.
4. Chop the meat into 1cm bits and add to the pan, brown and mix. At this stage if it looks like it’s all going a tad crispy, add a couple of tbsps water. Chuck in sultanas.
5. Add the steamed rice and season.
6. Put pumpkin in suitable casserole dish receptacle and then stuff your mix into the pumpkin. I resisted the urge at this stage to carve eyes and mouth so the insides could splurge out. Any extra put around the side. Cover with foil and wack in a pre-heated oven at about 180 for about an hour (again, depends on your pumpkin size).
7. Carve up to serve and sprinkle with the nuts. Job done!