Spinach-Stuffed Pumpkins

Rating: 4.26 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

By TOBERAH

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
407 calories; protein 13.6g 27% DV; carbohydrates 27.5g 9% DV; fat 28.7g 44% DV; cholesterol 72.1mg 24% DV; sodium 429.2mg 17% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Pesco
Rating: 5 stars
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 buy small pumpkins that are similar in size so that they cook evenly together. Read More
Helpful
(87)

Most helpful critical review

JenniferJP
Rating: 3 stars
11/21/2007
This was very cute and tasted fine but was hard to eat and scary. Read More
Helpful
(10)
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Pesco
Rating: 5 stars
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 buy small pumpkins that are similar in size so that they cook evenly together. Read More
Helpful
(87)
sarah
Rating: 5 stars
10/14/2009
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 mozzarella. Yum. 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! Read More
Helpful
(51)
Mamacherie
Rating: 5 stars
02/25/2006
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. Read More
Helpful
(38)
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Sarah
Rating: 5 stars
05/25/2019
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. Thanks! Read More
Helpful
(29)
Emily
Rating: 4 stars
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. Read More
Helpful
(24)
Dgoodcookr
Rating: 5 stars
01/06/2007
Great! We used swiss cheese and mozzerella and both worked well together. Read More
Helpful
(15)
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JenniferJP
Rating: 3 stars
11/21/2007
This was very cute and tasted fine but was hard to eat and scary. Read More
Helpful
(10)
ruthie_pee
Rating: 4 stars
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 for other recipes. The spinach is good but nothing special. This is all about the presentation which is why I would make this again for my parents or guests. Read More
Helpful
(6)
Lesliefernandez
Rating: 4 stars
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 pumpkin off the sides like a cantaloupe like 2 other people asked. It's a fun dish and fairly simple to make Read More
Helpful
(5)
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