Gluten Free/ Low Carb/ Thanksgiving Recipes/ Vegetarian

Cheese Stuffed Pumpkin

Name: Cheese Stuffed Pumpkin
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 2 People
Ingredients: 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

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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!