Spinach-Stuffed Pumpkins

Miniature pumpkins stuffed with cream cheese and creamed spinach, baked, and topped with melted cheese. A very impressive holiday treat!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 407 Calories

Ingredients

• 3 ounces cream cheese, softened
• butter
• 4 small sugar pumpkins
• 1 (9 ounce) package frozen creamed spinach, thawed
• 4 slices white cheese, such as Monterey Jack

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.