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+ servings
stuffed pumpkin

Cheese Stuffed Pumpkin

Course: Main Course, Side Dish
Cuisine: American, Vegetarian
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: 6 Servings
Calories: 342kcal
Author: Angela Coleby
A pumpkin stuffed with cheese, spinach and nuts makes a great addition to your Fall and holiday menu.  
Print Recipe


  • 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
  • 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!


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


Serving: 1Serving | Calories: 342kcal | Carbohydrates: 4g | Protein: 17g | Fat: 29g | Fiber: 1g