Spinach-Stuffed Pumpkins Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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.
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6 users found this review helpful

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Cooking Level: Beginning

Home Town: Knoxville, Tennessee, USA
Living In: Richmond, Virginia, USA

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Reviewed: 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.
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24 users found this review helpful

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Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA
Living In: Sheldon, South Carolina, USA

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Reviewed: Nov. 21, 2007
This was very cute, and tasted fine, but was hard to eat and scary.
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10 users found this review helpful

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Reviewed: Jan. 6, 2007
Great! We used swiss cheese and mozzerella, and both worked well together.
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15 users found this review helpful

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Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA
Living In: Kyle, Texas, USA

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Reviewed: 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.
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38 users found this review helpful

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Cooking Level: Intermediate

Home Town: Naples, Florida, USA
Living In: Seminole, Florida, USA

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Reviewed: Dec. 24, 2004
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.
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87 users found this review helpful

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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Displaying results 11-16 (of 16) reviews

 
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