Spinach-Stuffed Pumpkins16 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!” - by TOBERAH
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 407 cal
- 28.7 g
- 27.5 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 sma..." See morell pumpkins that are similar in size so that they cook evenly together."
"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..." See more. 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!"
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