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Stuffed Mini Pumpkins

Ingredients

  • 4 mini pumpkins 5-6"
  • 4-5 pieces of thick cut bacon sliced into 1/2" pieces
  • 1 onion chopped small
  • 3 small Thai red chilies minced
  • 2 teaspoons mustard seeds lightly crushed
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin
  • 6 slender asparagus
  • 3 small roma tomatoes
  • 2 tablespoons crushed garlic
  • 1 pack mild Italian sausages
  • 2 tablespoons fresh oregano chopped
  • Salt and Pepper
  • 1 cup freshly grated mozzarela
  • 1 cup freshly grated gruyere cheese

Instructions

  • Cut the top 1" or so off of the pumpkin. It may look like its solid, just take a scoop out of the center until you reach the seeds. Remove the seeds and fibers from each.
  • Render the bacon pieces in a frying pan, frying until crisp.
  • Use a slotted spoon and remove from the pan, placing into a large bowl.
  • Add the onion, chilies, caraway seeds, cumin, and mustard seeds to the bacon fat, season with salt and pepper, sauteing until the onion turns soft.
  • Remove from the pan and add to the bowl.
  • Add the sausages, cut small or removed from the casings completely, and fry until browned.
  • Remove from the pan and add to the bowl.
  • Add a drizzle of olive oil if needed to the pan.
  • Chop the asparagus spears and tomatoes into small pieces, and add to the pan, seasoning with salt and pepper.
  • Saute for just a few minutes, then add to the bowl.
  • Give the ingredients a sprinkling of Mrs. Dash and add the oregano and cheeses.
  • Tin foil line a baking sheet.
  • Form a ring from tinfoil to hold each pumpkin.
  • Mix the ingredients and scoop into the pumpkins, feel free to scoop to overfilling.
  • Top with a sprinkle more cheese.
  • Bake at 350°F for one hour.