Spinach-Stuffed Pumpkins

Name: Spinach-Stuffed Pumpkins
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings butter; 4 slices white cheese, such as Monterey Jack; 85 grams cream cheese, softened; 255 grams package frozen creamed spinach, thawed; 4 smalls sugar pumpkins

Spinach-Stuffed Pumpkins requires approximately 50 minutes from start to finish. This gluten free and fodmap friendly recipe serves 4. This side dish has 240 calories, 10g of protein, and 21g of fat per serving. A mixture of butter, cheese, sugar pumpkins, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids.

Ingredients you will need

Salt And Pepper

Pumpkin

Butter

Seeds

Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.

Ingredients you will need

Water

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cream Cheese

Spinach

Equipment you will use

Oven

Sauce Pan

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.

Ingredients you will need

Cheese