Spinach-Stuffed Pumpkins recipe

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Ingredients

4 small sugar pumpkins
1 (9 ounce) package frozen creamed spinach, thawed
3 ounces cream cheese, softened
4 slices white cheese, such as Monterey Jack
butter

Nutrition Info

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
servingSize: -
sodium: 429.2 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!

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