Rating: 4.5 stars 4.2
20 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.

Recipe Summary

prep:
20 mins
cook:
34 mins
additional:
5 mins
total:
59 mins
Servings:
4
Yield:
4 serving
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.

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  • Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.

  • Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.

  • Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts

458 calories; protein 28.6g; carbohydrates 25.8g; fat 27.8g; cholesterol 438.4mg; sodium 856.3mg. Full Nutrition
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