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Print This Stuffed Pumpkin Recipe

Stuffed Pumpkin Bake Recipe

Pumpkin ready for stuffing.

Estimating the amounts of ingredients used in a stuffed pumpkin bake is about the best you can do, since pumpkins come in such an assortment of sizes. The baking times depend on how long it takes the pumpkin to get soft enough to stick with a knife. The squash used in this recipe was about 4 lbs.

1 pumpkin, about 4 pounds
2 cups bread cubes, sliced thin, then cut into 1/2-inch chunks
2 cups cheese, such as Gouda, Swiss, Blue, Cheddar or a combination, cut into 1/2-inch chunks
4 cloves garlic, peeled and coarsely chopped
1/2 cup chopped onion
About 3/4 cup cream
1 cup small broccoli heads
1/2 cup walnuts, chopped
1/2 teaspoon ginger
1/2 teaspoon cloves
Salt and freshly ground black pepper

Oven Bake Temp: 350°
Recipe Cooking Time:
Pan Type: baking sheet

Stuffed Pumpkin Directions

Center a rack in the oven and preheat the oven.

Line a baking sheet with parchment or a silicone baking mat. You can also use a large casserole, if you can find one large enough for your pumpkin. (It is a little iffy, whether or not the pumpkin will collapse while baking.)

Using a very sturdy knife, cut the top off of the pumpkin. Clear away any seeds and strings from the top and scoop out the insides of the pumpkin.
Season the inside of the pumpkin with salt and pepper and put it on the baking sheet or in the casserole.
In a large bowl toss the bread, cheese, onion, garlic, broccoli and walnuts together in a bowl, then pack it into the pumpkin. (At this point you can assess whether you need to add more bread and other ingredients, the filling should pretty much fill the squash.)
Season the cream with salt, pepper , ginger and cloves, pour the cream over the stuffing in the pumpkin. Stir gently to make sure all ingredients are moist. (You do not want them swimming in liquid though.)
Put the top on the pumpkin and bake for about 90 minutes, check at this point to see if everything inside the pumpkin is bubbly and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Removed the top for the last 20 minutes of baking so that the top turns a beautiful golden brown.

Stuffed Pumpkin ready to eat

Recipe Serves 8
Nutrition Facts
Amount Per Serving Calories 376
Calories from Fat 157
Total Fat 17.5g 27%
Saturated Fat 7.7g 39%
Cholesterol 34mg 11%
Sodium 407mg 17%
Total Carbohydrates 42.6g 14%
Dietary Fiber 8.9g 36%
Sugars 10.4g
Protein 15.9g
Vitamin A 714% Vitamin C 35% Calcium 33% Iron 28%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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1 Heart full of Love
2 Hands full of Generosity
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and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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