Ham and Cheese Stuffed Pumpkin

August 28, 2015

Ingredients

1 3-pound pumkin

4 ounces stale bread (in pieces)

4 ounces chopped ham

4 ounces grated Gruyere cheese or cheddar

1 ounce grated Parmesan cheese

1/4 cup green onions

2 garlic cloves, chopped

2/3 cup 2% milk

fresh thyme

maple syrup

Preparation

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Preheat oven to 375F. Cut top off pumpkin and scoop out seeds and goop. Save seeds to roast. Brush pumpkin with maple syrup.
Combine remaining ingredients. Spoon into pumpkin, pressing down. Pumpkin should be full.
Place on a foil lined baking pan. Bake 90 minutes to 2 hours or until pumpkin is tender and filling is bubbly. Serve, scooping pumpkin pulp out with filling.

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