Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

189 calories; calories from fat 25%; fat 5.3g; saturated fat 2.5g; mono fat 1.8g; poly fat 0.4g; protein 13.5g; carbohydrates 25.6g; fiber 5.2g; cholesterol 13mg; iron 4mg; sodium 421mg; calcium 377mg.
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