Scalloped Pumpkin and Spinach
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.
Cook pumpkin in boiling water 8 minutes or until tender.
Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and saut 7 minutes or until golden brown.
Remove onion from skillet, and set aside.
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.
Remove from heat; stir in salt, nutmeg, and pepper.
Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray.
Pour sauce over pumpkin mixture.
Sprinkle 1/2 cup cheese over gratin.
Bake at 375 for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown.
Let stand 5 minutes before serving.