Stuffed Pumpkin

Stuffed Pumpkin


  • 2 Butternut Pumpkins halved (available from our Moorooduc farm shop)
  • 2 tsp salt
  • 1 cup boiling water

Creamed spinach

  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 2tsp olive oil
  • 750g baby spinach washed
  • 2 tbsp flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup mozzarella cheese 
  • 4 tbsp parmesan cheese



  1. Preheat oven to 180°C. Place the halved pumpkins into a deep roasting dish and season with salt. 
  2. Pour the water into the dish and cover with foil. Cook the pumpkins for 30-45 minutes or until soft. 
  3. To make the creamed spinach, sauté the onion and garlic in the oil until soft and translucent.
  4. Add the spinach and cook until wilted. Stir in the flour and then pour in the milk. Once the sauce is smooth add the cream.
  5. Allow to simmer for 7-10 minutes or until the sauce is thick and smooth. Remove from the heat and cool for 10-15 minutes before adding the mozzarella cheese.
  6. Once the pumpkin has roasted, scoop out the seeds. Spoon the creamed spinach into the hollows of each pumpkin and top with parmesan cheese. (Optional: top with breadcrumbs)
  7. Place the dish back in the oven and cook for 10 minutes or until golden brown. Remove from the oven and serve. Enjoy!
Tags: Dinner, Lunch