Spinach-Stuffed Pumpkins

I think this would be really good with squash, also.


  • 4 small sugar pumpkins
  • 1 (9 ounce) package frozen creamed spinach, thawed
  • 3 ounces cream cheese, softened
  • 4 slices white cheese, such as Monterey Jack
  • butter


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Amount Per Serving  Calories: 407 | Total Fat: 28.7g | Cholesterol: 72mg

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4 Responses to Spinach-Stuffed Pumpkins

  1. Jenny says:

    very interesting

  2. Nikki says:

    I’ve never eaten pumpkins like his, only pie. I thought it was interesting too.

  3. Joy says:

    I used to make a hamburger type hotdish thingy in a pumpkin. I put in a couple pounds of browned burger and some rice, can or so, depending how how “creamy” you like it of Cream of Chicken or Mushroom, onions, celery and I’d bake that in a pumpkin till almost done. I knew someone who topped it off with tator tots.

  4. Sue says:

    My pumpkins were all too big to fit in my oven! LOL!

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