Sweet and Savory Stuffed Pumpkin

I am kind of like a werewolf, minus the part about transforming into a hairy mystical creature under the light of a full moon. It goes more like this: when the leaves begin to change and the air turns crisp, I morph into a complete fiend for pumpkin. I cannot control myself, so I just roll with it.  So far this season I have made pumpkin maple bars, pumpkin muffins, pumpkin pancakes, homemade pumpkin coffee creamer, and pumpkin spice smoothies (and that doesn't include the copious amounts of pumpkin items I've consumed that I didn't make myself). I had been debating which one of these I should feature on the blog, until last week I made a new dish that blew all the others out of the water. This one is sweet, savory, pumpkiny, and...it has bacon in it. What more could an autumn-wolf ask for?!

 

Sweet and Savory Stuffed Pumpkin

Time: About 1 hour total

Serves: 2

You'll Need:

  • 1 pie pumpkin
  • 4-6 organic bacon slices
  • 1 cup chopped spinach or kale*
  • 1/2 cup chopped figs or dates*
  • 1/2 cup chopped pecans*
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • salt to taste (optional)

*I like to use a food processor for chopping things. It's easier and faster than using a knife. 

Preheat oven to 425 F. Cut off the stem of your pumpkin, and then slice it in half. Scoop out the guts and seeds. Using a spoon is a nice idea for this, but you're probably gonna have to dive in with your hands. Hold on to the seeds and you can roast them later! Place the pumpkin halves on a baking sheet and bake for about an hour.

In the meantime, mix together the spinach, figs, pecan, and spices in a bowl and set aside. Cut your bacon strips into inch long slices. In a pan over medium heat, fry your bacon pieces until desired level of crispiness. At this point you can drain some of the bacon grease if you don't want it in your stuffing. If you don't drain the grease though, I most certainly am not judging. Throw in your spinach mixture and saute with the bacon for another 60 seconds or so. Remove from heat, and when your pumpkin halves are done, scoop the stuffing into the center of them. If there is extra stuffing, eat it quickly before anyone finds out there was leftovers.