Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!

This whole baked pumpkin recipe stuffed with harissa rice is your Halloween show-stopper, a brilliant family meal or Sunday lunch for your ghosts and ghouls!

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The inspiration for this whole baked pumpkin recipe came from my lovely friend Jayne who cooked something similar on a recent trip to the Lake District.

I was so impressed I decided to re-create it for you!

My version has a warming harissa rice stuffing, but it would be equally delicious stuffed with the Puy Lentils, bolognese or rice in these recipes:

My hearty Puy Lentil stew

My smoky lentil walnut bolognese

And my baked Mexican rice-with beans

I also want to flag that you can use squash as an alternative to the pumpkin – there’s an important environmental reason you might want to do this given the amount of Pumpkins wasted every year as their primary use is decoration rather than food.

This is a super tasty seasonal pumpkin recipe, and remember that if you are carving pumpkins for decoration, providing they are fit to eat afterwards, you can use the left-overs in an amazing soup or stew-style dish. It’s so important to reduce the amount of food waste we make, and halloween pumpkins are a chance to do this.

And, as an alternative any time of year you can use a round edible squash to make this recipe.

And, remember to scoop out the pumpkin seeds and roast them for a healthy snack, they are delicious!

I hope you enjoy my whole baked pumpkin with harissa rice recipe!

Love, Niki xxx

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Whole Baked Pumpkin with Harissa Rice

This whole baked pumpkin recipe stuffed with harissa rice is your Halloween show-stopper, a brilliant family meal or Sunday lunch for your ghosts and ghouls!
Prep time: 10 mins
Cook time: 1 hr 12 mins
4 servings
No ratings yet

Ingredients

For the pumpkin

  • 1 whole medium pumpkin - seeds removed
  • Drizzle olive oil
  • Sea salt

For the harissa rice

  • 150 g long grain rice rinsed
  • Water to cover
  • 1 red onion chopped
  • 3 garlic cloves crushed
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp oregano
  • 1 tbsp smoked paprika
  • 2 tbsp harissa paste
  • 1 can chopped tomatoes
  • Handful walnuts toasted and roughly chopped
  • Handful fresh thyme
  • Sea salt and black pepper

For the roasted seeds

  • The reserved seeds
  • 1 tbsp olive oil
  • Sea salt
  • 1/2 tsp smoked paprika

Instructions

  • Pre- heat your oven to 180c
  • Carefully slice the top off the pumpkin and remove all the seeds.
  • Place on a baking tray and drizzle with olive oil and sea salt.
  • Place the lip by the side of the pumpkin and bake for 45 minutes.

To make the rice

  • Cook the rice according to the pack instructions.
  • In a frying pan, add the onion and olive oil. Fry on medium for 7-8 minutes until soft.
  • Now add the garlic and spices. Fry for a further minute.
  • Add the harissa paste, chopped tomatoes and cooked rice.
  • Cook for 5-6 minutes then add in the remaining ingredients (walnuts, thyme and seasonings).
  • Remove the pumpkin from the oven, carefully fill with the rice mix and bake for 20 minutes with the lid on.

To make the roasted seeds

  • Remove any flesh, rinse and then add the seeds to a baking tray.
  • Drizzle with olive oil, salt and smoked paprika
  • Place in the oven and roast for approx 10 minutes until toasted.
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More Recipes with Pumpkin, Squash or Harissa

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