• 1 large butternut pumpkin

  • 1 onion

  • 1/4 cup fresh chopped parsley

  • 1 cup Chopped pumpkin

  • 1 large Tomato

  • 3 slices white bread crusts removed and shredded

  • 1 large egg

  • ½ cup tasty cheese grated

  • 1 teaspoon Cracked pepper

  • 2 Rashers of bacon rind removed and diced

  • Olive oil 1 tablespoon


  • 1.

    Cut pumpkin in half and reserve the bigger end that will have the seeds

  • 2.

    Slice the bottom off so the pumpkin will sit flat, be careful not to slice to far up and leave a hole in the bottom

  • 3.

    Remove all the seeds and also some of the flesh, about half the flesh.

  • 4.

    Take all ingredients, except cheese and mix well in large bowl, using hands. Squeeze the mix together to bind together

  • 5.

    Fill pumpkin and force the mix into the pumpkin so its totally full and rounded at the top.

  • 6.

    Sprinkle cheese over top and make sure there is enough

  • 7.

    Lightly drizzle the top with a little Olive oil.

  • 8.

    Its ready for the oven

  • 9.

    Cook at 180deg c for 1 ½ hours or until you can test and it is nice and soft, some take a little longer.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 246kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 10g
  • Carbohydrate 22g
  • Sugar 7g
  • Sodium 276mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Check after 1h 30min to see if cooked, cook a little longer if required

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