Scalloped Pumpkin and Spinach

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Scalloped Pumpkin and Spinach Recipe
Serve a fun fall side dish packed with the earthy flavors of fresh pumpkin, ground nutmeg, and spinach. Shredded Swiss cheese adds creamy texture to the savory casserole.
4 servings (serving size: 1 cup)

Ingredients

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6 cups cubed peeled fresh pumpkin (2 pounds)
Cooking spray
1 1/2 cups thinly sliced onion
1/4 cup all-purpose flour
2 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation

Preheat oven to 375°.

Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.

Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.

Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.

Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

Created date

October 1997

Nutritional Information

Calories 189
Caloriesfromfat 25 %
Fat 5.3 g
Satfat 2.5 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 13.5 g
Carbohydrate 25.6 g
Fiber 5.2 g
Cholesterol 13 mg
Iron 4 mg
Sodium 421 mg
Calcium 377 mg