Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe
Recipe By Honest Cooking
A simple bread and cheese soup served into a baked squash, whose flesh will combine with the filling for a warming melt-in-the mouth fall dish. Adapted from a ruth reichl's recipe.
Ingredients For Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe
2 Little pumpkins
8 Slices of crusty country bread
8 Thin slices of raschera dop cheese
Freshly grated nutmeg
Sage powder
Fresh ground sea salt
1.5 cup Milk
Nutrition value
205
calories per serving
13 g Fat7 g Protein16 g Carbs< 1 g FiberOther
Current Totals
13 g Fat
7 g Protein
16 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
16 g
Protein
7 g
Fiber
0 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
231 mg
Iron
0 mg
Vitamin A
16 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
16 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
0 mg
Phosphorus
166 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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