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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Ross Endozo
[email protected]This dish is a great way to use up leftover spinach. It's also a healthy and delicious meal.
Arslan Gujjar
[email protected]I had a lot of fun making this dish. It was a great way to get creative in the kitchen.
SAQIB HAKIM
[email protected]This dish was a good starting point, but I would experiment with different ingredients and cooking methods to find my perfect version.
MANZOOR ALI THAHIM
[email protected]I would recommend this recipe to others, but I would suggest making some changes to the filling.
Caleb Ritter
[email protected]This dish has potential, but it needs some tweaking.
Md Nurulislam
[email protected]Overall, this was a good recipe. I would make it again with a few modifications.
Afghan Pro
[email protected]The filling was a bit dry. I would add more liquid next time.
Norain Mustapha
[email protected]The pumpkins took longer to cook than the recipe said. I had to add extra time.
Ceriyah Scarlett
[email protected]This dish was a bit too bland for my taste. I would add more seasoning next time.
Karwan Toheed940
[email protected]I'm not a big fan of spinach, but I really enjoyed this dish. The flavors were very well-balanced.
kali ride
[email protected]I used a different type of cheese than the recipe called for and it still turned out great. This dish is very versatile.
Mohcine Amradouch
[email protected]I added a bit of extra spice to the filling and it turned out perfect. This dish is definitely a keeper!
ariyankhan monir
[email protected]The leftovers were even better the next day. I heated them up in the microwave and they were just as delicious as when they were first made.
Iradukunda Faysal
[email protected]This dish was so easy to make! I was able to prep it all in advance, which made it a great option for a busy weeknight meal.
Fathima Riha
[email protected]I made this dish for my vegetarian friends and they loved it. It's a great way to get your daily dose of veggies.
Joseph Valentino
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's definitely worth the effort.
DP VIBES
[email protected]I'm not usually a fan of pumpkin, but this dish changed my mind. The sweetness of the pumpkin paired perfectly with the savory filling.
Rahim Ahmed
[email protected]This dish was a hit at my dinner party. Everyone raved about how tasty and unique it was.
Salim ali
[email protected]Absolutely delicious! The flavors of the spinach, cheese, and pumpkin blended perfectly. My family loved it!