Stuffed Pumpkin

Stuffed Pumpkin
Staff Writer
Stuffed Pumpkin


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.


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.


Calories per serving:

2,413 calories

Dietary restrictions:

High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 57g 87%
  • Carbs 388g 129%
  • Saturated 21g 105%
  • Fiber 59g 238%
  • Trans 1g
  • Sugars 154g
  • Monounsaturated 27g
  • Polyunsaturated 5g
  • Protein 44g 88%
  • Cholesterol 61mg 20%
  • Sodium 2,306mg 96%
  • Calcium 729mg 73%
  • Magnesium 531mg 133%
  • Potassium 4,903mg 140%
  • Iron 26mg 143%
  • Zinc 7mg 49%
  • Phosphorus 974mg 139%
  • Vitamin A 11,864µg 1,318%
  • Vitamin C 208mg 347%
  • Thiamin (B1) 1mg 67%
  • Riboflavin (B2) 3mg 186%
  • Niacin (B3) 15mg 73%
  • Vitamin B6 2mg 87%
  • Folic Acid (B9) 317µg 79%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 22mg 112%
  • Vitamin K 325µg 406%
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