So my wife showed me some pics of stuffed pumpkins in the Coles magazine.
And suddenly my mind went to something I now want to try. I'm thinking north African or Middle East type flavours. I want the rice inside the pumpkin on the bottom layer, with meat and spices above, so any meat juices would be part of the moisture that cooks the rice.
Has anyone done something like this, or come across something like this? Am I best looking at adapting a tagine recipe?
Interested in others thoughts?