Spinach Stuffed Pumpkins
|4||small Sugar Pumpkins||4|
|1||9 oz (0.255kg) package frozen creamed spinach, thawed||1|
|3 oz||cream cheese, softened||85 g|
|4 slices||white cheese, e.g. Monterey Jack||4 slices|
|salt and pepper|
Preheat oven to 350° F (180° 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, in a 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.