Pumpkin Stuffed with Diced Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 845 cal. | (40 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 50.6 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,959 mg | (49 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 25 g |
Ingredients
Preparation steps
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.
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.
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.
