Stuffed Pumpkins

Small round pumpkins, filled with a rich cheese filling and walnuts.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Pumpkin, raw

  • 5 spoon Walnuts

  • 6 spoon Water

  • 150 g Cheese, Roquefort

  • 2 pinch Salt, table

Steps

  1. Preheat the oven to 180 degrees Celsius. Thoroughly wash each pumpkin and cut off a 2 cm thick lid from the top. Scoop out the flesh and seeds with a spoon and discard them. Be careful not to damage the skin. Coarsely chop the walnuts.

  2. Place a small pan on the stove and quickly toast the chopped walnuts without any fat. Crumble the cheese into pieces and mix it with the walnuts. Fill the pumpkins with the prepared mixture, seasoning with salt to taste. Place them in a greased baking dish and cover with the lids. Pour about 6 tablespoons of water into the dish.

  3. Place the dish in the oven and bake the pumpkins for about 45 minutes. Serve the baked pumpkins on plates and present them to your guests.

Nutrition Information (Per 100g)

  • Calories: 55.59 kcal
  • Fat: 2.91 g
    • Saturated Fat: 0.81 g
  • Carbohydrates: 5.97 g
    • Sugars: 0.97 g
  • Protein: 2.05 g
  • Fiber: 0.16 g

Advice

We recommend using pie pumpkins or smaller hokkaido pumpkins.