Stuffed Pumpkin

Stuffed Pumpkin
Staff Writer
Stuffed Pumpkin
Highpoint
Stuffed Pumpkin

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.

1
Servings
1323
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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.

Nutritional Facts

Total Fat
41g
59%
Sugar
80g
89%
Saturated Fat
28g
100%
Cholesterol
211mg
70%
Carbohydrate, by difference
148g
100%
Protein
89g
100%
Vitamin C, total ascorbic acid
42mg
56%
Calcium, Ca
250mg
25%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Folate, total
71µg
18%
Iron, Fe
7mg
39%
Magnesium, Mg
41mg
13%
Manganese, Mn
3mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
139mg
20%
Riboflavin
2mg
100%
Selenium, Se
58µg
100%
Sodium, Na
1911mg
100%
Water
202g
7%
Zinc, Zn
2mg
25%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.