- 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
- 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
How to Make It
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.