Cheese Stuffed Pumpkin

A stuffed pumpkin recipe that is full of cheese, spinach and walnuts.  A great starter to share or a main between two people.

You could vary the ingredients and spices in this dish to suit yourself, but if I say so myself, this makes an amazing vegetarian dish that is perfect for Thanksgiving or Christmas. Or just during pumpkin season. It is a lovely centre piece….you could bake a large one to share or smaller individual ones. The Chief Taster enjoyed it, despite his misgivings about pumpkin dishes, and is now "sleeping it off". That's a good sign in this house.

I used cheese, garlic, spinach and walnuts to stuff the pumpkin and it was delicious. You could throw in meat and other veggies if you wanted..use the cheese as a base and add to it. For a vegan version, I would suggest using a vegan cream as a base (cashew nut cream) and add veggies away! I just loved this…and will be playing around with this again! I used small pumpkins so we could have one each. A large one (the size of pumpkins that you would carve for Halloween) would be great for about 4 of you, but try to get small individual ones..it's cuter. When you eat it, use a spoon to dig into the cooked pumpkin on the inside and mix it up with the cheesey, garlickly filling…just delicious!

Cheese Stuffed Pumpkin

Angela Coleby

A pumpkin stuffed with cheese, spinach and nuts makes a great addition to your Fall and holiday menu.  

5 from 1 vote

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Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Course, Side Dish

Cuisine American

Servings 2 People

Calories 730 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 Small Pumpkin
• 4 cloves Garlic chopped
• 3 Spring onions
• 8 ounces Emmental cheese grated
• 4 ounces Cheddar cheese grated
• 1/2 cup Walnuts chopped
• 1 cup Spinach fresh
• 1/3 cup Heavy Cream
• 1/2 teaspoon Chilli flakes optional
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

 

• Preheat the oven to 180C/350F degrees.
  
• Line a baking tray with parchment paper (or baking dish)
  
• Cut the lid off the pumpkins and place to the side.
  
• Scope out the seeds and stringy flesh.
  
• Season the inside of the pumpkins with salt, pepper and the nutmeg.
  
• Mix the cheese, garlic, spinach and walnuts in a bowl.
  
• Place the filling into the pumpkins and pack down. Push as much as you can in.
  
• Pour the cream over the topping, slowly, to let the cream work its way down.
• Sprinkle the chilli flakes on top of the filling.
  
• Place the pumpkin lids on top and bake for 2 hours.
• Eat and enjoy!
  

Nutrition

Serving: 1ServingCalories: 730kcalCarbohydrates: 8.7gProtein: 37gFat: 63gFiber: 2.7g

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