Thursday, October 3, 2013

Vegetarian Stuffed Sugar Pumpkins

This is a great entree for 2.
To fill additional Pumpkins, simply increase the amount of ingredients to accommodate the additonal Pumpkins.

Sugar Pie Pumpkins ( these are not the Pumpkins that you carve for Halloween) These are the ones used to make homemade Pumpkin Pie.
I posted a recipe for Pumpkin Pie made with these Pumpkins.

2 Sugar Pie Pumpkins (cut the tops off and reserve them) scrape out the seeds and clean out the interior.
salt and pepper to taste
1/2 package of Morning Star Bakon Strips, cooked until crisp and crumbled
1 TBS olive oil
1/2 C diced onion
3 1/2 C elbow macaroni
1 (10oz.) box of frozen spinach, thawed and squeezed dry
3/4 C grated Parmesan Cheese
1/4 pound of grated Gruyere Cheese
1 C heavy cream

Preheat oven to 375 degrees
Cut the tops off the pumpkins and clean out the seeds
Season the interior with salt and pepper to taste

Heat a saute pan with oil and saute onion until translucent
Cook Elbow Macaroni according to package directions ( until Al Dente)

In a large bowl, combine well:
Crumbled Bacon
Onion
Macaroni
Spinach
Parmesan
Gruyere
Pack tightly into the 2 Pumpkins
Pour 1/2 C of cream into each Pumpkin

Replace the tops of the Pumpkins and place them on a rimmed baking sheet, line with foil if desired.
Bake about 1 1/2 hours.
Serve hot, from the pumpkin and be sure to eat some of the flesh of the pumpkin as you eat the filling.


Enjoy!
Peace in the Kitchen!







No comments:

Post a Comment