There isn't a particular recipe to follow here but a pumpkin makes a really good cooking "vessel" for any number of fillings. For this I used a medium pumpkin, Fino Olive Oil, 1 chopped onion, a good knob of ginger chopped, 2 cloves of garlic chopped, 1 tin chopped tomatoes, 100g rice cooked, 1 can of chickpeas, 1 chopped red pepper, 100g fresh spinach, 2 tbsps Fino Chorizo Jam and of course Fino Olive Oil.
Chop the top off the pumpkin and remove the seeds and the fibrous flesh from the centre. Drizzle the inside liberally with Fino Olive Oil and season with rock salt. Place in the oven at 180C for about 25 mins. Meanwhile fry up the onion, ginger, garlic and red pepper with some Fino Olive Oil and cooking for about 5 mins - add in the chickpeas, cooked rice, and chopped tomatoes and Fino Chorizo Jam - stir everything together and allow to heat through - season with salt and freshly ground black pepper, adding in the spinach at the last minute. Remove the pumpkin from the oven and spoon the mixture into the cavity, then return to the oven for a further 20 mins. To dish up take a spoonful of filling and scoop some of the soft flesh from the inside of the pumpkin.
You could honestly use any number of other ingredients for the filling - mushrooms, peas or any vegetables, you could top with cheese, you could add in bacon, or prawns or cooked chicken, you could spoon in pesto, or a cheesy sauce - anything will go - just think of the pumpkin, once cooked, as the cooking dish.