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My review
Spinach-Stuffed Pumpkins
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TOBERAH
"Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!"
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Ingredients
50 m servings 407Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1619 Ratings
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Most helpful positive review
12/24/2004
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 b...
Most helpful critical review
11/21/2007
This was very cute, and tasted fine, but was hard to eat and scary.
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12/24/2004
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 b...
10/13/2009
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 mozzarell...
2/24/2006
These were a HUGE hit at our Homeschool Parents-Only Christmas party. Simple to make but looks so fancy! It did take 15-20 minutes longer to bake, though... plan accordingly.
11/26/2010
The recipe and the presentation are delightful and festive. I made this twice during Thanksgiving and it was appreciated by so many! I followed the recipe as written and wouldn’t change a thing....
11/22/2007
I stuffed a confetti squash and put this out as a pre-meal dip with crackers and celery on Thanksgiving. Everyone liked it. An easy dish with a nice presentation.
1/6/2007
Great! We used swiss cheese and mozzerella, and both worked well together.
11/21/2007
This was very cute, and tasted fine, but was hard to eat and scary.
12/20/2008
This was interesting. The thing I like most about it is the way it looks. I also like that it makes use of a leftover pumpkin shell, because I was able to bake the seeds and puree the innards fo...
10/31/2011
Good dish. I agree with the rest--presentation is fun and spinach is tasty. I used fresh spinach and made my own filling instead of the frozen spinach. Was tasty and fun. and yes, you eat the...