Baked Stuffed Pumpkin

Ingredients

• 4 lbs pumpkin (large)
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp cumin powder
• 2 medium whole tomatoes, diced
• 1 sprig cilantro
• 1/2 tsp cayenne pepper
• 1/4 cup raisins
• 1 1/2 oz cashew nuts
• 3 cups cooked brown rice
• 1 tbsp tomato paste
• 0.12 cup yogurt
• 1/4 tsp salt

Directions

1. Choose a large pumpkin of uniform width. Cut in half widthways and steam the two halves until the flesh begins to soften. Scoop out a hollow in each one, leaving about 1 inch thickness intact. Use the pumpkin in soup.
2. Saute the onion and garlic in oil until soft.
3. Add the spices and cashews and cook for 3 minutes.
4. Add the tomatoes and sultanas and cook for 2 minutes.
5. Finally add the rice, tomato paste and yoghurt and mix well. Season.
6. Divide the filling equally between the pumpkin shells, packing it in tightly.
7. Put the filled shells into a large baking tray, cover with foil and bake at 350 °F (175 °C) for 45 minutes, making sure pumpkin is completely cooked.