Baked Stuffed Pumpkin with Bacon, Ham, and Cheese
Scoop out the inside of a pumpkin and stuff it to the brim with
bacon, ham, sun-dried tomatoes, mascarpone cheese, and parmesan
cheese!
Ingredients
- 4 Small Pumpkins, each about 1 pound
- 3 Tbsp Olive Oil or Coconut Oil
- 1 Cup Low Sodium Bacon Chopped & Cooked
- ½ Cup Sun-dried Tomatoes Thinly Sliced
- 1 Cup Ham Chopped
- 1 Shallot Thinly Sliced
- ½ Cup Mascarpone Cheese
- 1 Cup Parmesan Cheese Grated
- Salt and Pepper
Instructions
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Cut a thin slice off the top of each pumpkin (if you have a bigger pumpkin just cut it in half). Scoop out the seeds and fibers. Place the pumpkins in a roasting pan with the hole facing up. Brush the inside of the pumpkins with olive oil or coconut oil and sprinkle salt and plenty of pepper. Bake in a preheated oven at 425°F for 25 minutes.
-
Meanwhile, heat a pan and cook your bacon for a minute. Then, add the ham, shallot, sun-dried tomato, and cook it together with the bacon for around 3 to 5 minutes. Set it on the side and wait for the pumpkins to finish.
-
Remove your pumpkins from the oven when done. Scoop the mixture evenly into the 4 (or 6) pumpkins. Add 1 tablespoon of mascarpone cheese on top. Then, sprinkle Parmesan cheese on top of everything. Return to the oven and cook for another 20 minutes.
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Remove, serve, and enjoy with dipping bread!
Video
Notes
We also made a version with meatballs! Instead of cooking ham,
bacon, shallots, and sun-dried tomatoes, we added our homemade
meatballs from the other day. This is a great option too! We
still added the mascarpone and Parmesan. It was great!