Dinner in a Pumpkin...revisited!

Directions

1. Set an oven rack in the middle position and preheat the oven to 350°F. Lightly coat a glass baking dish with nonstick spray to keep the pumpkins from sticking.
2. With a very sharp knife, carefully cut a lid from the top of the pumpkin, just as you would for a jack-o'-lantern. Scrape out the seeds and stringy pulp from both the lid and the inside of the pumpkin. Generously season the interior with salt and pepper, then place the pumpkin in the prepared dish.
3. In a bowl, combine the bread chunks, cheese cubes, chopped garlic, cooked bacon (or sausage), and sliced green onions. Add pepper and salt to taste. Stuff this mixture into the pumpkin, filling it well—you may have extra or need more. Pour the heavy cream over the filling, ensuring it is nicely moistened. (If there is extra filling, put it in a separate dish and bake alongside.)
4. Place the lid back on the pumpkin and bake for 45 minutes to 1 hour, until the filling is bubbling and the pumpkin flesh is tender enough to pierce easily with a knife. For a browned top, remove the lid during the last 20 minutes of baking. To serve, slice the pumpkin into wedges.