Baked Stuffed Pumpkin

Ingredients

• 1/8 cup yogurt
• 1/2 tsp cumin powder
• 1/2 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 cup raisins
• 1 sprig cilantro
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 4 lbs pumpkin (large)
• 2 medium whole tomatoes, diced
• 1 tbsp tomato paste
• 1 1/2 oz cashew nuts
• 3 cups cooked brown rice

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.