Stuffed Pumpkin Recipe


Nutrition

Cal/Serving: 2,413
Daily Value: 121%

High-Fiber
Fat57g87%
Saturated21g104%
Trans1g0%
Carbs388g129%
Fiber59g238%
Sugars153g0%
Protein44g88%
Cholesterol61mg20%
Sodium2306mg96%
Calcium729mg73%
Magnesium531mg133%
Potassium4903mg140%
Iron26mg143%
Zinc7mg49%
Vitamin A233788IU4676%
Vitamin C208mg347%
Thiamin (B1)1mg61%
Riboflavin (B2)3mg180%
Niacin (B3)14mg72%
Vitamin B62mg83%
Folic Acid (B9)317µg79%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E22mg111%
Vitamin K297µg372%
Fatty acids, total monounsaturated26g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Stuffed Pumpkin
Highpoint

This festive fall dish is a playful way to use pumpkin. Filled with couscous and coated with a maple-bourbon reduction, this is a complete meal for one, but it's also a great side dish to share among friends.

INGREDIENTS

  • 1 Jack-Be-Little pumpkin
  • Salt and pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 2 tablespoons butter
  • 1 cup Israeli couscous
  • 2 tablespoons olive oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced fennel
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow squash
  • 1 tablespoon sliced garlic
  • 1 cup peeled plum tomatoes
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped parsley
  • 1/2 cup bourbon
  • 1/2 cup maple syrup

DIRECTIONS

Preheat the oven to 350 degrees.

Cut the top off the pumpkin and season with salt and pepper, to taste, and the nutmeg and cinnamon. Place on a baking sheet. Add 1 tablespoon of the butter to the top of the pumpkin and roast for 20 minutes.

Meanwhile, bring a pot of water to a boil over high heat. Add the couscous and boil until slightly undercooked. Strain and cool. Heat the olive oil in a large sauté pan over medium-high heat and sauté all of the vegetables and herbs until tender.

Heat the water in a small saucepan and add the remaining butter. Melt and add the cooked couscous. Cook for 3 minutes over medium heat. Add the sautéed vegetables. Cook for 3 more minutes. Remove from the heat. Combine the bourbon and maple syrup in a saucepan and reduce by ½.

Place the pumpkin on a plate. Coat in the maple reduction and fill with the couscous mixture. Serve immediately.

Recipe Details

Servings: 1
Cuisine: American

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