Baked Stuffed Pumpkin is an easy recipe to make and impressive to serve. It’s a versatile one-pumpkin dish that uses a hollowed out pumpkin as a baking vessel.
Wash, dry and carve the pumpkin. Cut the top off and scoop the insides. Put the stuffing inside all the way to the top. Put a foil collar around the base.
- Leftovers can be stored in an air-tight container for 3-5 days.
- The stuffing can be frozen, but it’s better not to freeze the pumpkin because it can get watery.