Gluten Free/ Low Carb/ Thanksgiving Recipes/ Vegetarian

Pumpkin Stuffed with Cheese and other delights


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



2 small eating pumpkins

4 cloves garlic, peeled and finely chopped

3 spring onions, trimmed and finely chopped

250g Emmenthal cheese

100g Cheddar cheese   (you can vary the mix of cheese to your own taste)

1/2 cup walnuts, chopped

1 cup fresh spinach

1/3 cup cream

1/2 tspn chilli flakes

1/2 tspn sage, dried

1/2 tspn nutmeg

salt and pepper



  • 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, sage 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 so as to let the cream work it’s 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!

Serves 2 (if using 2 small pumpkins)




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  • Reply
    Of Goats and Greens
    November 19, 2016 at 9:16 am

    Looks like an awesome concept!

  • Reply
    20 Pumpkin Recipes | Divalicious Recipes
    September 23, 2015 at 10:15 am

    […] Pumpkin stuffed with cheese […]

  • Reply
    October 22, 2014 at 8:58 am

    Hey there! This looks amazing! Do you think instead of baking them, you could out them in a slow cooker and let them sit in there for a couple hours on low?

    • Reply
      October 22, 2014 at 10:24 am

      HI Antonia…that sounds a great idea! Love it!!

  • Reply
    Sandra Behn
    October 12, 2013 at 7:59 pm

    This looks delicious! I can wait to try it.

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