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+ servings

Cheese Stuffed Pumpkin

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


  • 2 Small 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
  • cup Heavy Cream
  • ½ teaspoon Chilli flakes optional
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt
  • ½ 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