Slice the top of the pumpkin and scoop out some flesh and seeds. Preheat oven to 435°F. Mix olive oil, garlic, and paprika together. Brush the inside of the pumpkin, then cover with the top. Put in the oven for 45 minutes or until fork tender.

In a large skillet, heat the oil over medium heat. Add the ground beef, seven spice blend, garlic, and salt. Sauté for a few minutes until the color starts changing. Sauté onions for 2 minutes, cover, and cook for 10 minutes or until cooked. Set aside.

In a new pan, add olive oil and the cooked ground beef. Add the cinnamon stick, bay leaf, and rice. Stir for 2 minutes to coat the rice, then add the vegetable stock. Bring to a boil and wait until most of the liquid is almost absorbed. Cover and put on low heat for 12-14 minutes until cooked.

Add the butter and olive oil to the nuts. Stir the almonds until they are silvered for 2-3 minutes, then add the raisins for 2 more minutes. Add salt, then set aside.

Scoop the rice into the pumpkin, add the nuts and pomegranate on top. Garnish with parsley, cut into wedges, serve, and enjoy!