Pumpkin filled with bacon, vegetables and toasted pine nuts

Pumpkin filled with bacon, vegetables & toasted pine nuts

Absolutely delicious... I was a little spoilt by my youngest daughter on a recent visit to Melbourne... this is an adaptation of  a recipe given to her... thanks to all  involved in my lovely dinner... Jaye, Tim and anyone else that might have played a part... feel free to add your own adaptations with what ever is in your refrigerators.

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• Bake a half butter-nut pumpkin until softened and cooked through... scoop out the flesh and add to the following. 
• Pan fry with a little garlic some chopped bacon, diced onion and maple syrup. When this is nicely golden and cooked add chunky diced zucchini, chunky diced mushrooms and chopped parsley and fry until all the veggies have cooked through and then combine with the precooked pumpkin and a couple of tablespoons of lightly toasted pine nuts.
• Into the base of the scooped our pumpkin shell layer crumbled feta cheese, vegetable and pine nut mix and grated tasty cheese until the shell has been filled topping with grated cheese and chopped parsley.
• Heat through in the oven until warmed and golden on top... delicious.

 

Vegetable and bacon stuffed pumpkin layered with grated cheese and crumbled feta ready for browning and warming through...