Stuffed Pumpkin

Oh how we loved it.  It reminded us a bit of a good cheese fondue, but more healthful.   I based it on Dorie Greenspan's recipe.

Dice and cook:
3-4 strips of bacon

Cut the top off of, and hollow out:
1 large pumpkin, about 4-5 pounds

Combine, and then fill the pumpkin with it:
the bacon
1 loaf of white artisan bread cubed and dried out in the oven.
1/2 C pinenuts
6-8 cloves garlic,
minced 3/4 C cubed cheddar
3/4 C cubed Swiss
1/2 C homemade soft cheese that I had to make when the yogurt I was trying to make curdled
1/2 C cream cheese, diced
1 C half-and-half
1 T nutmeg salt and pepper

Bake on foil lined cookie pan for about 2 hours at 350. Serve with apple and tomato slices.

Dorie's instructions are much more detailed, so if you have questions, go see her post, linked above.