Delicious cheese stuffed pumpkin, a low-carb delight for healthy eating

Cheese Stuffed Pumpkin: Your New Favorite Low-Carb Delight

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Why Make This Recipe

Cheese Stuffed Pumpkin is the perfect dish if you want something unique and tasty. It’s low-carb, so it fits well into many diets while still being filling and delicious. The combination of cheese, garlic, and fresh spinach inside a pumpkin makes for a hearty meal that you can enjoy anytime. Plus, it’s visually stunning as a centerpiece for your table.

How to Make Cheese Stuffed Pumpkin

Making Cheese Stuffed Pumpkin is quite easy and fun! Just follow these simple steps, and you’ll have an amazing dish ready in no time.

Ingredients

  • 1 medium Pumpkin (Choose pie pumpkin, kabocha, or sugar pumpkins for the best flavor and texture.)
  • 4 cloves Garlic (chopped)
  • 3 Spring Onions (chopped)
  • 8 ounces Emmental Cheese (grated; Gruyere can work as a substitute)
  • 4 ounces Cheddar Cheese (grated)
  • ½ cup Walnuts (chopped; can be omitted or swapped for other nuts if desired)
  • 1 cup Spinach (fresh; alternatively, use defrosted frozen spinach)
  • â…“ cup Heavy Cream
  • ½ teaspoon Chili Flakes (optional)
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the top off the pumpkin and scoop out the seeds and stringy bits with a spoon.
  3. In a skillet, heat a little oil over medium heat. Add the chopped garlic and spring onions, cooking until soft.
  4. Add the spinach to the skillet. Cook until it’s wilted.
  5. In a bowl, combine the cooked garlic and onion mixture with the grated cheeses, walnuts, heavy cream, chili flakes, nutmeg, salt, and black pepper. Mix well.
  6. Fill the hollowed-out pumpkin with the cheese mixture, pressing it down gently.
  7. Place the stuffed pumpkin on a baking sheet and cover it with foil. Bake for about 45-60 minutes, or until the pumpkin is tender.
  8. Remove the foil and bake for an additional 10 minutes to allow the top to get slightly brown and bubbly.
  9. Take it out of the oven and let it cool for a few minutes before serving.

How to Serve Cheese Stuffed Pumpkin

Once your Cheese Stuffed Pumpkin is ready, it can be served as a main dish or a side. You can slice it into wedges or serve it whole for a dramatic presentation. Pair it with a fresh salad or some crusty bread to balance the meal.

How to Store Cheese Stuffed Pumpkin

If you have leftovers, let the pumpkin cool completely. Store it in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave when you’re ready to eat again.

Tips to Make Cheese Stuffed Pumpkin

  • Make sure to choose a pumpkin that feels firm and heavy to get the best texture.
  • If you like extra flavor, feel free to add herbs like thyme or rosemary to the cheese mixture.
  • Experiment with different types of cheese for varied tastes.

Variation

You can easily change this recipe by adding different vegetables like mushrooms or bell peppers to the filling. Swap out nuts for seeds if you have nut allergies, or use a different kind of cheese that you prefer.

FAQs

Can I use a regular pumpkin instead of a sugar pumpkin?

Yes, you can use any pumpkin, but sugar pumpkins or pie pumpkins will give you the best flavor and texture.

Can I freeze the stuffed pumpkin?

Yes, you can freeze the stuffed pumpkin. Just make sure to wrap it well in plastic wrap or foil before freezing.

What can I serve with Cheese Stuffed Pumpkin?

It pairs well with salads or roasted vegetables. A simple vinaigrette can enhance the overall experience!

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Cheese Stuffed Pumpkin

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  • Author: jurgentukur
  • Total Time: 85 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

A visually stunning and filling dish made with cheese, garlic, and fresh spinach inside a pumpkin.

Ingredients

  • 1 medium Pumpkin (pie pumpkin, kabocha, or sugar pumpkin)
  • 4 cloves Garlic (chopped)
  • 3 Spring Onions (chopped)
  • 8 ounces Emmental Cheese (grated; Gruyere can be substituted)
  • 4 ounces Cheddar Cheese (grated)
  • ½ cup Walnuts (chopped; optional)
  • 1 cup Spinach (fresh; or defrosted frozen spinach)
  • â…“ cup Heavy Cream
  • ½ teaspoon Chili Flakes (optional)
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the top off the pumpkin and scoop out the seeds and stringy bits.
  3. In a skillet, heat some oil over medium heat, add the chopped garlic and spring onions, and cook until soft.
  4. Add the spinach to the skillet and cook until wilted.
  5. In a bowl, combine the garlic and onion mixture with the grated cheeses, walnuts, heavy cream, chili flakes, nutmeg, salt, and black pepper. Mix well.
  6. Fill the hollowed-out pumpkin with the cheese mixture, pressing it down gently.
  7. Place the stuffed pumpkin on a baking sheet and cover it with foil. Bake for about 45-60 minutes, or until the pumpkin is tender.
  8. Remove the foil and bake for an additional 10 minutes until the top gets slightly brown and bubbly.
  9. Let it cool for a few minutes before serving.

Notes

Pairs well with salads or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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