Vadouvan Rice-Stuffed Pumpkin

Choose the pumpkin that calls out to you with her rotund beauty. Kabocha, Jarrahdale, Sugar, or any other edible pumpkin will do. For up to 6 people, choose one whose base is no bigger than your two open palms next together.

Just like you’re preparing the pumpkin for Halloween craving, cut a whole around the stem and remove the seeds. Coat the interior with olive oil, salt, and a dusting of the Vadouvan Curry spice mix (probably about 2-3 Tbs)

Par-Cook 1c of your favorite dried rice in water, following the producer’s cooking instructions.
Combine with:
1 onion, sliced and sautéed over medium-low heat with
2 cloves sliced garlic and
fresh ginger the size of your thumb, peeled and grated on a microplane in olive oil until onion is translucent
Just before removing the onions mix from the heat, add 2-3 Tbs ground Vadouvan spice and stir to combine. You want to toast the spice, without burning it, and this can be achieved with the residual heat of the pan.
To that, add:
1 -2 bunch chard, washed and chopped (including stems) depending on the size of your pumpkin
1 can coconut milk, unsweetened
that same can filled with water to get the remaining coconut bits out
Add all of that to the rice and combine thoroughly
Season with salt to taste

Put the rice mixture into the cleaned-out cavity of your pumpkin that is placed on top of a baking or casserole pan

Put the entire pumpkin, lid on, into a 375 degree F pre-heated oven and bake until the house starts to smell like roasted stuffed pumpkin and the top starts to bubble out of the sides. Taste the rice for done-ness and season to taste. Serve the entire pumpkin as a centerpiece on your holiday table with slices of lime and fresh cilantro as garnish.