Roast Stuffed Pumpkin With Gingery Tomato Sauce | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 x 3½ kilograms pumpkin, preferably French pumpkin
• 1 onion (finely chopped)
• 1 tablespoon vegetable oil (or olive oil)
• 3 cloves garlic (2 minced, 1 left whole)
• 150 grams dried cranberries
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 1 good pinch of saffron strands
• zest of 1 clementine
• approx. 400 grams basmati rice
• approx. 1 litre hot vegetable stock
• salt (to taste)
• pepper (to taste)
• 1 onion (peeled and halved)
• 2 cloves garlic (peeled)
• 1 x 3 centimetres piece of fresh ginger (peeled)
• 2 tablespoons olive oil
• 700 grams tomato passata
• 500 millilitres water
• 1 teaspoon caster sugar