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    Home » Main Dishes » Main Vegetarian Recipes

    Cheese Stuffed Pumpkin

    Published: Oct 12, 2013 · Updated: Nov 22, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeEgg FreeLow CarbVegetarianKeto

    A baked stuffed pumpkin recipe that is full of cheese, spinach and walnuts.  A great dish for a low carb and gluten-free appetizer or main dish to share for the holidays.

    This easy dish can be served as a side dish for the holidays, with the filling spooned out as a creamy sauce or dipped with bread.

    cheese stuffed pumpkin

    The stuffed pumpkins can make a lovely center piece on your holiday table. We use the small ones for appetizers with bread rolls or a salad. The Chief Taster enjoyed this recipe, despite his misgivings about pumpkin dishes, and is now "sleeping it off". That's a good sign in this house.

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Jump to:
    • What Type of Pumpkin Can Be Used?
    • The Ingredients
    • Pumpkin Stuffed with Everything Good
    • How to Make Cheese Stuffed Pumpkin
    • Storage
    • How to Serve Cheese Stuffed Pumpkin
    • More Low Carb Holiday Recipes
    • Cheese Stuffed Pumpkin

    What Type of Pumpkin Can Be Used?

    The large colorful carving pumpkins are not suitable for baking whole as they are too watery and thin with flesh. Pumpkins to be used for this recipe are pie pumpkin, kabocha, sugar pumpkins or Cinderella pumpkins.

    The pumpkin for this recipe in the photos was a Kabocha and was about 4lbs. Adjust the quantity of the stuffing ingredients for larger or smaller pumpkins.

    The Ingredients

    pumpkin ingredients

    You could vary the ingredients and spices in this dish to suit yourself. The red chili flakes are entirely optional but give the dish a small kick of flavour.

    The spinach in the recipe card says fresh, but defrosted frozen spinach works just as well.

    The cheeses can be varied but use a cheese that melts well for this recipe. Gruyere works well.

    Add a dash of white wine to the filling for a holiday treat.

    Pumpkin Stuffed with Everything Good

    I used cheese, garlic, spinach and walnuts to stuff the pumpkin and it was delicious. Other filling suggestions are:

    • Chopped cooked meat such as bacon, ham or chicken.
    • Kale can be substituted for the spinach.
    • Sliced cooked mushrooms
    • Chopped sundried tomatoes.

    How to Make Cheese Stuffed Pumpkin

    This is a very easy to make and you could prepare this ahead and bake it when you are ready to eat. The larger pumpkin takes about 2 hours but the smaller ones took less time.

    scooped and seasoned pumpkin

    Scoop the seeds and string from the pumpkin and season the shell.

    pumpkin stuffing mixture

    Mix the cheese, spinach, seasonings and walnuts in a ball.

    pumpkin with filling

    Fill the pumpkin shells with the filling

    pumpkins to bake

    Place the lids back on the pumpkin and bake.

    Storage

    Any leftovers should be stored in the fridge in a sealed container and should last up to 3 days.

    How to Serve Cheese Stuffed Pumpkin

    This is a versatile pumpkin dish that can be served as a main or like a fondue with the cheesy filling used as a hot dip with low carb breadsticks.

    The smaller stuffed pumpkins can be a side dish or an appetizer.

    The pumpkin can be used as a shell or you can spoon out the cooked pumpkin with the cheesy filling. It's almost like a fondue.

    cheese stuffed pumpkin recipe

    More Low Carb Holiday Recipes

    Cranberry Jalapeno Dip

    Stuffed Whole Roasted Celeriac

    Cheesy Low Carb Cauliflower Bake

    Air Fryer Brussel Sprouts

    stuffed pumpkin
    stuffed pumpkin

    Cheese Stuffed Pumpkin

    Angela Coleby
    A pumpkin stuffed with cheese, spinach and nuts makes a great addition to your Fall and holiday menu.  
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs
    Total Time 2 hrs 15 mins
    Course Main Course, Side Dish
    Cuisine American, Vegetarian
    Servings 6 Servings
    Calories 342 kcal

    Ingredients
     
     

    • 1 medium Pumpkin
    • 4 cloves Garlic chopped
    • 3 Spring onions
    • 8 ounces Emmental cheese grated
    • 4 ounces Cheddar cheese grated
    • ½ cup Walnuts chopped
    • 1 cup Spinach fresh
    • ⅓ cup Heavy Cream
    • ½ teaspoon Chilli flakes optional
    • ½ teaspoon Nutmeg
    • ½ teaspoon Salt
    • ½ 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!

    Notes

    Makes 6 servings.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1ServingCalories: 342kcalCarbohydrates: 4gProtein: 17gFat: 29gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    More Main Vegetarian Recipes

    • Keto Pizza Bowl
    • Zucchini Low Carb Galette
    • Keto Zucchini Noodle Mac & Cheese
    • Baked Spaghetti Squash with Cheesy Chipotle

    Reader Interactions

    Comments

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      Recipe Rating




    1. Taylor

      October 30, 2020 at 10:32 am

      Hello, where do the spring onions go? I don’t see them in the instructions, I assumed they’re a topping before serving? Thank you

      Reply
      • Angela Coleby

        October 30, 2020 at 3:07 pm

        I used them as a garnish.

        Reply
    2. Of Goats and Greens

      November 19, 2016 at 9:16 am

      Looks like an awesome concept!

      Reply
    3. Antonia

      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
      • Divalicious

        October 22, 2014 at 10:24 am

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

        Reply
    4. Sandra Behn

      October 12, 2013 at 7:59 pm

      This looks delicious! I can wait to try it.

      Reply
      • Divalicious

        October 13, 2013 at 9:39 am

        Hi Sandra! Hope you enjoy it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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