Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe

Name: Baked Mini-pumpkins With Raschera And Bread Stuffing Recipe
Total time: 90 min
Yield: 2
Cuisine: American

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.

4.2

12 Rating -

Rate

Non Vegdiet

1hr 30minstotal

30minsPrep

1hr Cook

1hr 30m.total

30m.Prep

1hr Cook

Baked Mini-Pumpkins With Raschera And Bread Stuffing

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Ingredients for Baked Mini-Pumpkins With Raschera And Bread Stuffing Recipe

1 Little pumpkins
4 Slices of crusty country bread
4 Thin slices of raschera dop cheese
As required Freshly grated nutmeg
As required Sage powder
As required Fresh ground sea salt
3/4 cup Milk

Nutrition
value

205

calories per serving

13 g Fat7 g Protein16 g Carbs< 1 g FiberOther

Current Totals

Fat
13g
Protein
7g
Carbs
16g
Fiber
0g

MacroNutrients

Carbs
16g
Protein
7g
Fiber
0g

Fats

Fat
13g

Vitamins & Minerals

Calcium
231mg
Iron
< 1mg
Vitamin A
16mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
16mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
19mg
Manganese
< 1mg
Phosphorus
166mg
Selenium
3mcg
Zinc
< 1mg

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

Recipe By Honest Cooking