Pumpkin Stuffed with Diced Bacon

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Pumpkin Stuffed with Diced Bacon
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
845
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie845 cal.(40 %)
Protein13 g(13 %)
Fat73 g(63 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
Vitamin A1 mg(125 %)
Vitamin D0.2 μg(1 %)
Vitamin E10.8 mg(90 %)
Vitamin K50.6 μg(84 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.8 mg(57 %)
Folate212 μg(71 %)
Pantothenic acid2.4 mg(40 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C73 mg(77 %)
Potassium1,959 mg(49 %)
Calcium201 mg(20 %)
Magnesium85 mg(28 %)
Iron5.2 mg(35 %)
Iodine16 μg(8 %)
Zinc2.1 mg(26 %)
Saturated fatty acids28.3 g
Uric acid232 mg
Cholesterol56 mg
Complete sugar25 g

Ingredients

for
4
Ingredients
2 Butternut squash (each about 800 grams)
salt
freshly ground peppers
2 Tbsps Pumpkin seed oil
150 grams floury potatoes
1 carrot
40 grams butter
200 milliliters milk
Nutmeg
200 grams Bacon
75 grams chopped Walnut
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
potatoWalnutPumpkin seed oilparsleyButternut squashsalt

Preparation steps

1.

Rinse pumpkins and cut in half lengthwise, remove seeds and fibers and scoop out pulp up to 1 cm (approximately 1/2 inch). Arrange pumpkin halves, cut side up, on a lined with baking paper baking sheet and season with salt and pepper. Drizzle with a little oil and bake in preheated oven at 180°C (approximately 350°F) for 35-40 minutes.

2.

Peel and rinse potatoes and carrots, cut into small cubes. Cut pumpkin pulp into small pieces. Cook everything in boiling salted water for 20 minutes. Drain and press through a potato ricer. Combine with butter and milk, puree. Season with salt, pepper and nutmeg.

3.

Place bacon in a skillet, add nuts and cook for a few minutes. Remove baked pumpkin halves from the oven, arrange on plates and stuff with puree, sprinkle with bacon and nut mixture. Garnish with freshly chopped parsley and serve.