Baked Pumpkin with Herbed Barley and Chickpeas

This sounds like a wonderful fall or winter dish. (Have not tried it yet, but storing it here for safe keeping)

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1  fresh pumpkin, about 10 inch in diameter or 1  another large squash
• 2  large onions, chopped
• 1⁄4 cup  dark sesame oil
• 2  cloves garlic, minced
• 3  cups quick-cooking barley
• 3  cups  chicken stock, homemade or canned
• 3  cups water
• 2 (16 ounce) cans chickpeas, drained
• 2 (16 ounce) cans navy beans, drained
• 1  tablespoon dried oregano
• 2  teaspoons dried basil
• 1  teaspoon dried rosemary
• 1⁄2 cup orange marmalade
• 2  tablespoons light brown sugar
• 1⁄2 cup  chopped parsley
• 1⁄4 cup soy sauce
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1 -2  tablespoon  hot chili oil

Directions

1. Cut the top from the pumpkin slightly lower than for a jack-o’-lantern.
2. Scoop out and discard seeds.
3. Set aside.
4. Preheat the oven to 400 degrees F.
5. Cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear, not brown.
6. Stir in the garlic and cook briefly.
7. Cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan.
8. Stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl.
9. Spoon the mixture into the pumpkin and fit the lid back in place.
10. Place on a small pizza pan in the lower center of the oven and bake for 1hour.
11. The pumpkin should be lightly browned.
12. Serve the pumpkin surrounded by large green leaves.
13. Remove the lid and lean it against the side of the pumpkin.
14. Serve a piece of the pumpkin with the filling.