Savory Stuffed Pumpkin

Savory Stuffed Pumpkin

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  • 2 pumpkins (2 to 3 pounds each)
  • 1/4 cup hazelnuts
  • 1 tablespoon oil
  • 1/2 cup finely diced onion
  • 1/4 cup chopped celery
  • 4 cups cubed bread, whole wheat or dark
  • 2 cups chopped spinach
  • 1/2 cup diced Gala apple
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup grated Gouda cheese (optional)


Cut pumpkins in half and remove seeds. Bake, flesh down, in a 350°F oven for 30 minutes.

Lightly toast hazelnuts. Let cool and rub off the papery outer layer. Chop. Lightly sauté onion and celery in olive oil.

In a large bowl, combine hazelnuts, celery, onion and the remainder of ingredients, except for Gouda.

Heap the pumpkin halves with stuffing. Bake, covered, for 20 more minutes. Remove from oven and cover each pumpkin with a layer of Gouda (optional). Bake, uncovered, for an additional 10 minutes.

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