Stuffed Pumpkin (With Bacon Gruyere Stuffing) Recipe

Posted by
Rate It!
Stuffed Pumpkin (With Bacon Gruyere Stuffing)
Add your photo!
Ingredients
10
Count
Nutrition
152
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

  • 1 pumpkin , 2 . 5 to 3 lb (preferably a sugar )
  • 1/4 lb bread , stale and cut into half-inch
  • fresh garlic clove, chopped (2-4 or to taste)
  • 1/4 lb gruyere cheese, cut into half-inch pieces (can also be emmenthal, cheddar or a combination of all)
  • 4 slices bacon , cooked until crisp, drained and chopped
  • 1/3 cup heavy cream

Directions:

  1. Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
  2. In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little-the ingredients should not swim in cream but they should be nicely moistened).
  3. Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
  4. You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.65 Kcal (635 kJ)
Calories from fat 92.83 Kcal
% Daily Value*
Total Fat 10.31g 16%
Cholesterol 21.36mg 7%
Sodium 216.73mg 9%
Potassium 138.17mg 3%
Total Carbs 10.25g 3%
Sugars 1.54g 6%
Dietary Fiber 1.99g 8%
Protein 4.89g 10%
Vitamin C 3.3mg 6%
Iron 1.2mg 7%
Calcium 141.3mg 14%
Amount Per 100 g
Calories 236.68 Kcal (991 kJ)
Calories from fat 144.89 Kcal
% Daily Value*
Total Fat 16.1g 16%
Cholesterol 33.34mg 7%
Sodium 338.27mg 9%
Potassium 215.65mg 3%
Total Carbs 16g 3%
Sugars 2.4g 6%
Dietary Fiber 3.11g 8%
Protein 7.62g 10%
Vitamin C 5.2mg 6%
Iron 1.9mg 7%
Calcium 220.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top