Scalloped Pumpkin and Spinach

Name: Scalloped Pumpkin and Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters all-purpose flour; 0 teaspoons ground nutmeg; 473 milliliters low-salt chicken broth; 355 milliliters thinly sliced onion; 0 teaspoons pepper; 907 grams cups cubed peeled fresh pumpkin; 1 teaspoons salt; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry; 85 grams 3/4 cup shredded reduced-fat Swiss cheese, divided

Scalloped Pumpkin and Spinach might be just the main course you are searching for. One portion of this dish contains around 14g of protein, 7g of fat, and a total of 228 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of flour, ground nutmeg, spinach, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Cook pumpkin in boiling water 8 minutes or until tender.

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Pumpkin

Water

Drain; set aside.

Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and saut 7 minutes or until golden brown.

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Cooking Spray

Onion

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Frying Pan

Remove onion from skillet, and set aside.

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Onion

Equipment you will use

Frying Pan

Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly.

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Broth