Roasted Stuffed Pumpkin | Oregonian Recipes

Ingredients

• 1 4- to 5-pound pumpkin or round winter squash
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon ground pepper, divided
• 6 cups whole-wheat bread, torn into 1/2-inch pieces
• 1 tablespoon canola oil or grapeseed oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 pound cremini mushrooms, sliced
• 2 cloves garlic, very finely chopped
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
• 1 teaspoon chopped fresh sage or 1/2 teaspoon dried
• Pinch of cayenne pepper (optional)
• 3 large eggs, lightly beaten
• 1/2 cup low-fat milk
• 1/2 cup freshly grated Parmigiano-Reggiano cheese