Pumpkins Stuffed with Walnuts and Blue Cheese
Pumpkins stuffed with Walnuts and Blue Cheese - Fun and delicious!
Healthy, because
Even smarter
Nutritional values
Pumpkin is an excellent source of a variety of nutrients, including vitamin A, which supports healthy vision, and energizing fiber to keep you full for a long time. The walnuts and blue cheese both provide healthy fats and protein, making this dish extremely well rounded and filling.
For a vegan alternative, leave out the cheese. You can add vegan cheese if you like it. You could also use butternut squash for this recipe.
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.8 g | (76 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 16.7 mg | (139 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 399 μg | (133 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 3,189 mg | (80 %) | ||
| Calcium | 520 mg | (52 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 4 small Hokkaido pumpkin (8 oz each)
- 5 Tbsps chopped Walnut
- 6 ozs Roquefort cheese (or Blue Cheese)
- salt
- peppers
- Nutmeg
Preparation steps
Cut off a lid from the top of each pumpkin. Remove the seeds with a spoon and discard.
Scrape out and chop some of the pulp.
Preheat the oven to 350°F. Toast the walnuts in a dry skillet until fragrant and remove. Crumble the cheese, mix with the nuts and the pulp, season with nutmeg, salt and pepper and spoon into the pumpkins.
Season with salt, pepper and nutmeg.
Place the pumpkins in a baking dish, top with the lids and pour 1 cup of water into the pan. Bake until the pumpkins are tender enough to be pierced with a knife, 40 - 45 minutes. Serve.
