Stuffed Pumpkins with Cheese

Brenda Villagomez
Enjoy this recipe for stuffed pumpkins with 3 types of cheese: mozzarella cheese, Oaxaca cheese, and Chihuahua cheese, a combination that will delight you, as its secret is simplicity and practicality. Additionally, it is ideal as a side dish. Prepare it as part of your weekly menu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water, for the pumpkins
  • 4 zucchinis
  • salt, for the pumpkins
  • 1/4 cups onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 cup Oaxaca cheese, in cubes
  • 1 cup Chihuahua cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 3 tablespoons parsley, finely chopped
  • salt
  • pepper
  • 1/4 cups butter, in cubes, for baking
Preparation
30 mins
21 mins
Low
  • Cook the pumpkins in hot salted water for 6 minutes or until tender. Drain, cool, and with the help of a knife, make a hole in the middle to hollow them out, remove the filling and set aside.
  • Preheat the oven to 200°C.
  • Mix in a bowl the onion, garlic powder, Oaxaca cheese, Chihuahua cheese, mozzarella cheese, and parsley until combined. Season with salt and pepper. If desired, you can add the pumpkin filling.
  • Fill the pumpkins with the previous mixture. Place on a buttered baking tray, bake for 15 minutes at 200°C. Serve hot and accompany with pasta.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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