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READY IN 50 mins

Spinach-Stuffed Pumpkins

Read Reviews (16)

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

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Original recipe makes 4 servings Change Servings

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

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Directions

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

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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These were great! Be sure to pick pumpkins with nice-looking tops and to cut them off in one neat circle, as they are best presented with them reattached after the insides are filled. Try to buy small pumpkins that are similar in size so that they cook evenly together.

—Pesco

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Most Helpful Critical Review

Nov 21, 2007

This was very cute, and tasted fine, but was hard to eat and scary.

—JenniferJP

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19 Ratings

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Oct 14, 2009

Absolutely delicious! I had to cook the pumpkins longer and used 2x the cream cheese. Added in a little chicken bullion, but onion soup mix was what it needed :) and I topped them with mozzarella. Yum. My 4 year old and 1 year old DEVOURED an entire 3lb pie pumpkin + filling. Hubby said he knows what his go-to dish for potluck is now. Thank you for a great recipe!

—sarah

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Feb 24, 2006

These were a HUGE hit at our Homeschool Parents-Only Christmas party. Simple to make but looks so fancy! It did take 15-20 minutes longer to bake, though... plan accordingly.

—Mamacherie

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Dec 01, 2010

YUMMMMY! Not only is the presentation festive and unique...the spinach is SO GOOD! I followed another review's suggestion and added an envelope of onion soup mix - and 2x the cream cheese. Thanks for a really fun, tasty, and functional idea.

—Sarah

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Nov 22, 2007

I stuffed a confetti squash and put this out as a pre-meal dip with crackers and celery on Thanksgiving. Everyone liked it. An easy dish with a nice presentation.

—Emily

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Jan 06, 2007

Great! We used swiss cheese and mozzerella, and both worked well together.

—Dgoodcookr

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Dec 20, 2008

This was interesting. The thing I like most about it is the way it looks. I also like that it makes use of a leftover pumpkin shell, because I was able to bake the seeds and puree the innards for other recipes. The spinach is good but nothing special. This is all about the presentation, which is why I would make this again for my parents or guests.

—ruthie_pee

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Nutrition

Calories
407 kcal
20%

Carbohydrates
27.5 g
9%

Cholesterol
72 mg
24%

Fat
28.7 g
44%

Fiber
6.1 g
25%

Protein
13.6 g
27%

Sodium
429 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach-Stuffed Pumpkins

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 407
Calories from Fat: 258

% Daily Value *
Total Fat 28.7g 44 %
Saturated Fat 15.8g 79 %
Cholesterol 72mg 24 %
Sodium 429mg 17 %
Potassium 1218mg 34 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 6.1g 25 %
Protein 13.6g 27 %
Sugars 6.3g
Vitamin A 513 %
Vitamin C 41 %
Calcium 46 %
Iron 36 %
** Thiamin 15 %
** Niacin 32 %
** Vitamin B6 15 %
** Magnesium 18 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.