pumpkin pie vegetarian

Vegetarian stuffed squash – delicious recipes!

Close the lid – open the lid, who dares to reach in properly? This great stuffed squash is a great Halloween treat for the little ones.

  • Preparation time: 60 to 90 min
  • Difficulty: easy
  • Calories: 475 kcal
  • Serving size: 4 persons


  • 2 small red kuri (onion) squash (500-600 g each)
  • 2 slices toast bread
  • 4 tbsp oil
  • 50 g chopped hazelnuts
  • 100 g Gorgonzola
  • 200 g cream cheese
  • 1 egg
  • salt
  • pepper
  • cinnamon powder
  • cayenne pepper
  • 100 ml apple or orange juice


  1. Wash the squash, cut them flat at the bottom and cut off a jagged lid. Scrape out seeds and fibres.
  2. Cut the toast bread into small cubes. Heat 2 tablespoons oil, fry bread cubes over medium heat, add nuts, fry along, let cool.
  3. Crush the gorgonzola coarsely. Mix the cream cheese and egg. Mix the gorgonzola and bread-nut mixture with the cream cheese. Season with salt, pepper and 1 pinch each of cinnamon and cayenne pepper. Pour the mixture into the squashes.
  4. Preheat the oven to 180°C. Spread one form with oil. Place the squash in the mould and add the lids. Brush both sides with oil. Bake the pumpkins in the oven (middle, fan oven 160°C) for approx. 35 minutes. After 20 minutes pour on the juice and put on the lids.
The squashes taste warm or cold. To serve, halve the squash without the lid.

This post is also available in: deGerman

Hello! My name is Marius Huber. For years I have been a passionate vegetarian and a convinced environmentalist. That wasn't always the case. To be honest, I was the one of my friends who ate the most meat. Fortunately, I was gently encouraged to rethink. I visited a pig farm and saw the suffering of the animals slaughtered there. Since then I feel with the living beings and try to do my best so that the animals don't have to suffer.