Cheese & Honey Roasted Pumpkin

Prep Time
Cook Time
1h 10m
Ready In

"From B. H. & G. Australian Diabetic Living Nov./Dec. '16. Please note that this is a main dish and not a side dish."

Original recipe yields 1 serving


  • Serving Size: 1 (474.7 g)
  • Calories 489.6
  • Total Fat - 29.6 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 61.6 mg
  • Sodium - 812.2 mg
  • Total Carbohydrate - 26.7 g
  • Dietary Fiber - 2 g
  • Sugars - 10.7 g
  • Protein - 33.7 g
  • Calcium - 1074.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 36.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C fan forced.

Step 2

Line a small ovenproof dish with baking paper and using a spoon, scoop out pumpkin seeds and set aside and spray the pumpkin with cooking spray and put in prepared dish and bake for 40 minutes or until pumpkin is almost tender.

Step 3

Meanwhile, whisk ricotta, parmesan, pepper and 1 teaspoon of the honey in a small bowl.

Step 4

Remove pumpkin from oven, spon ricotta mixture into the pumpkin cavity and drizzle with another teaspoon of the honey and spray lightly with cooking spray and return to the oven and roast for a further 15 to 20 minutes or until pumpkin is very tender.

Step 5

Transfer pumpkin to a serving plate and sprinkle with sunflower seeds and parsley and drizzle with remaining honey and serve.

Step 6

NOTE on pumpkin seeds set aside - you can toast fresh pumpkin seeds to eat as a healthy snack. Simply toss in a little extra virgin olive oil then cook in a small non-stick frying pan over a medium-high heat, stirring occasionally, for 4 to 5 minutes or until toasted and serve warm or at room temperature.

Tips & Variations

  • Olive oil cooking spray