Preheat your oven to 200°C (180°C fan)/gas mark 6. Carefully slice off the top of the pumpkin or squash and scoop out the seeds using a sturdy metal spoon. Remove any stringy pith while reserving the seeds for another use. Place the pumpkin on a baking tray, brush the interior and exterior with 2 tablespoons of olive oil, and season generously. Roast in the center of the oven for 45 minutes, placing the "lid" alongside on the tray, until the pumpkin is tender.

Meanwhile, rinse the wild rice thoroughly under cold water, then cook it according to the package instructions. Once cooked, spread it out on a baking tray to cool. Thinly slice the fennel bulb and apple, then drizzle with half the lemon juice to prevent discoloration.

In a large frying pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fennel seeds and chili flakes, cooking until the seeds begin to pop. Stir in half the crushed garlic and the sliced fennel. Sauté for about 5 minutes, or until softened, then mix in the apple slices, toasted pecans, and lemon zest. Remove the pan from the heat and combine the mixture with the cooked wild rice. Stir in the chopped parsley, then season to taste.

Spoon the stuffing into the roasted pumpkin, packing it tightly, and return it to the oven for an additional 10-15 minutes, or until the filling is thoroughly heated.

While the pumpkin finishes roasting, prepare the dressing by whisking the remaining lemon juice with the tahini, the remaining crushed garlic, and enough water to create a smooth, pourable consistency.

Serve the stuffed pumpkin as a centerpiece, garnished with pomegranate seeds and drizzled with the tahini dressing. This vibrant and flavorful dish is perfect for sharing.