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Vegetarian Stuffed Pumpkin

This baked stuffed pumpkin recipe makes a holiday centerpiece and is a meal in itself. Filled with vegetables, cheese and nuts it's easy and delicious.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Low carb, Vegetarian
Keyword: pumpkin recipes
Servings: 10 servings
Calories: 164kcal

Ingredients

  • 4 lbs Pumpkin
  • 1 cup spinach defrosted or cooked
  • 4 oz mushrooms chopped
  • 4 cloves garlic minced
  • 2 shallots chopped
  • 2 oz walnuts chopped
  • 5 oz cheddar cheese grated
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon thyme
  • ½ tablespoon oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat the oven to 180C/350F degrees.
  • With a sharp knife remove the top of the pumpkin. Set aside.
  • Scoop out the seeds and stringy flesh with a spoon.
  • Season the inside of the pumpkin with salt and pepper.
  • Place the pumpkin on a baking dish or tray.
  • Heat the butter in a large pan on a medium heat.
  • Cook the shallots and garlic for 2-3 minutes until soft.
  • Add the mushrooms and cook for 10 minutes until cooked.
  • Add the thyme, oregano and stir in the spinach.
  • Remove the mixture from the heat and stir in the cheese and walnuts. Season with salt and pepper.
  • Spoon the mixture into the pumpkin shell and place the lid on top.
  • Bake in the oven for 2 hours until tender.
  • Allow to rest for 10 minutes before serving.

Notes

Makes 10 slices.
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: 1serving | Calories: 164kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Fiber: 2g