Salt and pepper to taste
1 cup grated cheddar cheese
1/4 cup feta crumbled cheese
2-4 garlic cloves (to taste)
4 slices bacon, cooked until crisp, drained, and chopped
About 1 cup snipped fresh spinach or frozen spinach
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Preheat the oven to 180*degrees C.
Line a baking sheet with baking paper or foil.
Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with olive oil and salt and pepper, and put it on the baking sheet.
Mix spinach, cheeses, garlic and bacon together in a bowl.
Pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it.
Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened.
Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully transfer it to a platter.
You can either spoon out portions of the filling, or you can cut into wedges.