Stuffed Pumpkin

INGREDIENTS

• 1 pumpkin
• .75 cup barley
• .5 cup quinoa
• .5 cup chopped red onion
• .5 cup chopped green onion
• 1 cup diced cheese (smoked gouda, cheddar, etc.)
• 6 oz. Mediterrenean herb feta
• .25 cup kalamata olives
• 1 tbsp. Minced garlic
• 1 tbsp. Chopped rosemary
• 5 slices vegetarian bacon, crumbled
• Stock or broth of choice (to cook grains in)
• Heavy cream
• Salt and pepper to taste

PREPARATION

1. Cook barley and quinoa in vegetable stock (or other stock for non-vegetarian).
2. Heat oven to 350°.
3. Mix all ingredients except cream, then stuff into pumpkin that has been cleaned of seeds.
4. Fill pumpkin cavity with stuffing mix, then top with cream.
5. Bake at 350F for two hours, adjusting time for size of pumpkin.

NOTES

• FYI, pumpkin cavities are easy to misjudge. I had roughly a quarter of my stuffing mix left over.
• I microwave it to melt the cheese, stir to blend, then mix it in with any leftover pumpkin before refrigerating. This stuff's quite good reheated for several days.

(via Facebook - Jayme Lynn Blaschke)

-- JMag Guthrie - 2019-10-27