I decided to bake it then stuff it. So that's what I did, 200C for about 35 minutes and it was soft. I carefully cut off the top and scooped out the flesh, discarding the seeds. I mixed the pumpkin flesh with a mixture of sauteed veg, brown rice, crumbled steamed tempeh and asian inspired flavours like soy sauce, lime juice, chilli and fresh coriander leaves. The stuffing made enough for 2 portions, so the rest is still in the fridge.
It was nice but nothing special so I didn't bother with the recipe here, you could probably do better, and so could I if I tried again.
It was pretty though.