Baked Spinach Stuffed Pumpkins

    Baked Spinach Stuffed Pumpkins

    Recipe photo: Baked Spinach Stuffed Pumpkins
    2

    Baked Spinach Stuffed Pumpkins

    (19)
    55min


    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.

    Ingredients
    Serves: 4 

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

    Method
    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.

    Ingredients

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

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (16)

    by
    87

    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.  -  24 Dec 2004  (Review from Allrecipes US | Canada)

    by
    51

    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!  -  13 Oct 2009  (Review from Allrecipes US | Canada)

    by
    38

    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.  -  24 Feb 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate