Gluten Free/ Low Carb/ Thanksgiving Recipes/ Vegetarian

Cheese Stuffed Pumpkin


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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’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

A pumpkin stuffed with cheese, spinach and nuts makes a great addition to your Fall and holiday menu.  
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: gluten free low carb recipes, Healthy side dishes, pumpkin recipes
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 2 People
Calories: 730kcal
Author: Angela Coleby


  • 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


  • 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!


Serving: 1Serving | Calories: 730kcal | Carbohydrates: 8.7g | Protein: 37g | Fat: 63g | Fiber: 2.7g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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

    Looks like an awesome concept!

  • 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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