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1
Heat oven to 400 degrees.
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2
Fill a kettle with water, and bring to a boil.
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3
About an inch below the top of the pumpkin's ''shoulders,'' about where it would be cut to carve a jack-o'-lantern, slice a lid from top of pumpkin, and set it aside.
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4
Remove seeds and fibrous flesh from inside.
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5
In a large saucepan over medium-low heat, heat the oil, and saute the onion until it is softened.
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6
Add 2 minced garlic cloves, and saute for 30 seconds.
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7
Stir in the cranberries, ginger, allspice, saffron and orange zest.
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8
Add the rice, and stir until it is glossy.
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9
Pour in stock, and bring to a boil.
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10
Cover, and reduce heat as low as possible.
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11
Cook for 15 minutes.
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12
Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.
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13
When rice has cooked for 15 minutes, it will be damp and not very fluffy.
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14
Adjust seasoning to taste, and spoon into pumpkin cavity.
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15
Press lid firmly on top.
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16
It may sit above stuffing a bit like a jaunty cork.
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17
Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking.
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18
Place in a roasting pan, and add about 1 inch of boiling water to pan.
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19
Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours.
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20
(If there is resistance when pumpkin is pierced, allow more baking time.)
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21
To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes.
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22
Discard foil, and place pumpkin on a serving platter.
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23
Slice into segments like a cake.
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24
Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.
