What to do with leftover brisket: Roast pumpkin stuffed with spiced brown rice and brisket

Ingredients

• 400g cooked brown rice* (see note)
• 1 cup
• ¾ cup cranberries
• 2 cups fresh herbs
• 1 small red onion, finely sliced
• 3-4 garlic cloves, grated on a Microplane
• 50ml olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cinnamon
• 1 medium Queensland blue (or Japanese) pumpkin
• maple syrup to drizzle