The Red Kuri squash (as seen in the photo at the bottom of the page) is a small variety that's easy to handle. Perfect for stuffing! With a twist to the mac 'n cheese, here's a recipe for pasta stuffed pumpkins:
Prep Time
1 hour and 15 minutes
Ingredients for stuffed sqash:
Method of preparing the stuffed sqash:
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Heat oven to 400°F (200°C). Remove pumpkin tops and save them for later. Scoop out the insides and season the remaining pumpkin with salt.
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Cook the pancetta until crisp, and remove from heat. In the same pan, fry onion with some salt until soft.
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Boil salted water. Cook macaroni until it is almost soft.
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Mix all the ingredients and add salt and pepper if needed. Pour into pumpkins.
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Bake for a minimum of 1 hour until you can easily puncture the pumpkin with a fork.
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