SPINACH-STUFFED PUMPKINS
Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!
Provided by TOBERAH
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
- Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
- Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 27.5 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 6.1 g, Protein 13.6 g, SaturatedFat 15.8 g, Sodium 429.2 mg, Sugar 6.3 g
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Serwar Gujjar
[email protected]I can't wait to try this recipe! It looks delicious.
Kundan kumar Sahani
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin and spinach.
MD RIYADUL ISLAM RIYAD
[email protected]This recipe is a little time-consuming, but it's worth the effort. The results are amazing.
Keira Newman
[email protected]I've made this recipe several times, and it's always a hit. It's a great dish to serve for company.
Mustafa Dubai
[email protected]I made this recipe for a vegetarian friend, and she loved it. It's a great meatless main course.
Feenat Shariff
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the cheesy spinach filling.
Bryan Jacobson
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The filling was creamy and flavorful.
Hel Se
[email protected]5 stars! This recipe is a winner.
Bhim B danuwar
[email protected]Definitely a crowd-pleaser! I'll be making this again for my next potluck.
Zulqarnain Hader
[email protected]I was surprised at how well the pumpkin and spinach flavors went together.
Bolu Arowolo
[email protected]This recipe is so easy to make, and it's a great way to use up leftover spinach.
Friday Ekeke
[email protected]I love how versatile this recipe is. I added some chopped walnuts to the filling for a crunchy texture.
Charley Butcher
[email protected]The perfect fall dish! The spinach and cheese filling was perfectly complemented by the roasted pumpkin.
Jackie Socials
[email protected]A unique and creative dish that was a hit at my dinner party. Everyone loved the presentation and the taste.
Sam Gill
[email protected]I've never cooked with pumpkin before, but this recipe made it easy. The pumpkins were tender and the filling was savory.
Mahnoor Zulfiqar
[email protected]This recipe is a keeper! It's easy to follow, and the results are impressive. My guests were raving about it.
iheart Magezi
[email protected]Absolutely delicious! The flavors of the spinach, cheese, and pumpkin blended perfectly. My family loved it.