Stuffed Pumpkin Recipe for the People!

Its Spring time here in New Zealand but pumpkins are cheap and easy to get.  Even though the days are getting longer, the weather is very Fall like, crisp cool weather fills the days and everyone is still wearing jackets (though maybe not as heavy as mine). This recipe is so versatile, you can toss what ever you want into the pumpkin and put it in the oven. Two hours later, a warm tasty dish will be yours.   I like to place this pumpkin in the center of the table, give guests a large spoon, and let them go at it.  Its really fun to dig into a pumpkin like this if all you've ever done is carve them up for Halloween. 

Side note: I haven't made this recipe since I was living in San Diego and I want to thank my friend Amy and All Things Considered on NPR for introducing it to me a couple years ago.  I remember a few friends from school were studying at the wine bar I worked at San Diego and Amy appeared with this amazing treat.  She also brought 2 different types no less!  This food memory will forever be ingrained in my mind for ever.

Original Pumpkin Story From All Things Considered

Ingredients

• 1 pumpkin, about 7 pounds
• Salt and freshly ground pepper
• Spinach - about 2 cups
• 6 oz mushrooms (sliced)
• 2 oz diced bacon
• 1/2 lb chicken cut into 1/2 inch pieces
• 3 oz roasted red peppers
• 1 cup cooked wild rice
• 1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
• 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
• About 1/4 cup snipped fresh chives or sliced scallions
• 1 tablespoon minced fresh thyme
• About 2/3 cup heavy cream
• Pinch of freshly grated nutmeg

Directions

1. Cut a good size hole in the top of the pumpkin. Large enough that makes it easy to clean out the seeds and place your stuffing inside.
2. In a separate pot, cook 1 cup of wild rice and set aside.
3. Remove seeds and strings from pumpkin and top
4. In a pan sauté garlic and onion until they become fragrant (4-5mins)
5. Add the mushrooms, peppers, chicken, and bacon into the pan and light sauté until the chicken has browned and the bacon is mostly cooked. (these ingredients have a lot of water in them and you want to get some of it to evaporate out before putting it in your pumpkin)
6. Add the spinach and rice to the pan and mix until the ingredients are nicely combined.
7. Stuff that empty pumpkin with the fixings! 
8. Add the cream and cheese, place pumpkin top on.
9. Bake at 350F for 2 hours.  Check on the pumpkin at 90mins, remove the top so any extra liquid can evaporate and the top stuffing gets nice and brown
10. When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table