Baked Spinach Stuffed Pumpkins

    Baked Spinach Stuffed Pumpkins


    19 people made this

    About this recipe: This is a fantastic way to serve pumpkins. Sugar pumpkins are stuffed with a creamy spinach mixture, topped with cheese and then baked to perfection.

    Serves: 4 

    • 4 small sugar pumpkins
    • 250g creamed spinach
    • 85g cream cheese, softened
    • 4 slices Monterey Jack cheese
    • 30g butter

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    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.


    Sugar pumpkins look like smaller versions of the large Halloween pumpkins. They are smaller, sweeter and have more flavour.

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