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Ingredients
Pumpkins Stuffed with Walnuts and Blue Cheese
- Ingredients
- 4 small Hokkaido pumpkin (8 oz each)
- 5 Tbsps chopped Walnut
- 6 ozs Roquefort cheese (or Blue Cheese)
- salt
- peppers
- Nutmeg
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.
(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 %) |
Healthy, because
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.
Even smarter
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.