Keto Pumpkin & Spinach Cannelloni

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5 from 54 votes

Keto Pumpkin & Spinach Cannelloni

1 hour 30 minutes
Calories 420kcal


  • 2 cups pumpkin (diced, 232 g/ 8.2 oz)
  • 3 leeks (use only the outer parts which will be about 90 g/ 3.2 oz)
  • 1 head cauliflower (diced, 232 g/ 8.2 oz)
  • 1 teaspoon fresh thyme
  • 2 tablespoons extra-virgin olive oil (diced, 232 g/ 8.2 oz)
  • 8 ounces goat (diced, 232 g/ 8.2 oz)
  • 1 cup fresh spinach (diced, 232 g/ 8.2 oz)
  • 8 ounces cream cheese (diced, 232 g/ 8.2 oz)
  • 1 cup heavy whipping cream (diced, 232 g/ 8.2 oz)
  • 1/2 cup fresh basil (diced, 232 g/ 8.2 oz)
  • 1 cup grated parmesan cheese (diced, 232 g/ 8.2 oz)
  • 1/2 teaspoon minced garlic (diced, 232 g/ 8.2 oz)
  • 2 large eggs
  • 1/2 cup cheddar cheese (diced, 232 g/ 8.2 oz)


  • Pre-heat oven to 180 °C/ 360 °F.
  • Remove skin and seeds from pumpkin and cut into small cubes (around and inch/ 2 cm).
  • Place on to roasting tray.
  • Cut cauliflower into florets and place on tray with pumpkin.
  • Scatter thyme over vegetables, season with salt and pepper and drizzle with olive oil.
  • Roast for approx.
  • 35-45 minutes, until soft and caramelised.
  • Remove from oven and let cool.
  • Crumble goats cheese into a bowl.
  • Mash pumpkin and cauliflower roughly, you still want quite a bit of texture, just not any huge pieces.
  • Place in bowl with goats cheese and spinach, and mix through.
  • Cut the white ends of your leeks into lengths to suit your lasagne dish.
  • Very carefully remove the outer few layers of the leek by slicing through one side and gently unwrapping them.
  • Although this recipe calls for three leeks, you only use a small part of each of them.
  • Store the rest for use in another dish.
  • Cook until tender.
  • Youll have to watch this yourself because the times can really change.
  • You want your leek to be pliable, but not soggy.
  • One ready, remove the leeks from the pot and place in cold water to stop the cooking process.
  • Using a stand mixer, combine the cream cheese and the double cream until smooth.
  • Add the basil, Parmesan, garlic and eggs and process until combined.
  • Spread about a third of your cheese sauce onto the base of your lasagne dish.
  • Lay your leek tubes out flat and place about three tablespoons of mixture in the centre of each.
  • Roll the leek up around the filling, creating a tube and place in your dish, seam side down.
  • Continue filling and rolling until your dish is full.
  • Pour and spread the balance of the cheese sauce over the leek tubes (feel free to scrape the bowl and eat it with a spoon!) Sprinkle grated cheddar over the top and add a touch of Parmesan.
  • Bake at 180 °C/ 360 °F for about 30 minutes, or until browned on top and hot through.
  • Serve with a simple fresh green salad.
  • To store, let it cool down, cover and refrigerate for up to 5 days.


Calories: 420kcal

Originally posted 2019-02-20 17:25:31.

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