Nov 1, 2010

Spinach-Feta-Stuffed Mini Pumpkins

2 small sugar pumpkins
5 large handfuls of spinach leaves
1 garlic clove
1/3 c. feta cheese, crumbled

salt to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut off tops and remove seeds from pumpkins. 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. (opt. to add 1 t. butter to inside)
4. Meanwhile, sautee crushed garlic clove in oil and add the spinach; sautee for 5 minutes until spinach is fully cooked down; drain some juice (if any).
5. Remove garlic clove, then fill pumpkins with spinach mixture, and top with feta cheese and replace pumpkin lid.
6. Return to the oven for 5 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.

*variation of (they use cream cheese and no garlic)

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