Spinach-Stuffed Pumpkins Best Family Recipes

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Spinach-Stuffed Pumpkins

"Sweet mini pumpkins filled with creamed spinach and topped with melted cheese. Sure to impress!"

Ingredients :

• 4 small sugar pumpkins
• 1 (9 ounce) package deal frozen creamed spinach, thawed
• 3 oz cream cheese, softened
• 4 slices white cheese, which includes Monterey Jack
• butter

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

• Preheat oven to 350 tiers F (175 degrees C).
• Cut off tops and do away with 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 save you bottoms from sizzling throughout cooking.
• Bake inside the preheated oven for half-hour, or until insides have darkened but outsides continue to be company. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and properly-combined.
• Fill pumpkins with spinach combination, and pinnacle each with a slice of cheese. Return to the oven for 3 minutes to soften cheese if serving right away. Pumpkins can be covered and refrigerated at this point till prepared to serve. May be reheated inside the microwave for two minutes.

Notes :

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