Spinach-Stuffed Pumpkins Recipe
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Spinach-Stuffed Pumpkins

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

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 996 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 407 | Total Fat: 28.7g | Cholesterol: 72mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2004 by Pesco 
These were great! Be sure to pick pumpkins with nice-looking tops and to cut them off in one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2006 by Mamacherie 
These were a HUGE hit at our Homeschool Parents-Only Christmas party. Simple to make but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2007 by Dgoodcookr 
Great! We used swiss cheese and mozzerella, and both worked well together. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2009 by sarah 
Absolutely delicious! I had to cook the pumpkins longer and used 2x the cream cheese. Added in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by Emily 
I stuffed a confetti squash and put this out as a pre-meal dip with crackers and celery on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2008 by ruthie_pee 
This was interesting. The thing I like most about it is the way it looks. I also like that it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by JenniferJP 
This was very cute, and tasted fine, but was hard to eat and scary. MORE

 
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