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!
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
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!
4 servings
5 from 1 vote
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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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Pumpkin, Squash or Harissa
The Ultimate Pumpkin Curry, With My Favourite Spices
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Braided Olive and Harissa Bread
Sticky Tamarind Squash Curry with Coriander and Mint Dressing
Puy Lentil Stew with Winter Veg Mash
Discuss this Recipe with Niki
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Thank you, and much love, Niki xxx
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