Scalloped Pumpkin and Spinach
By á-4131
Yield: 4 servings (serving size: 1 cup)
5 points plus
Amount per serving
Calories: 189
Calories from fat: 25%
Fat: 5.3g
Saturated fat: 2.5g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.4g
Protein: 13.5g
Carbohydrate: 25.6g
Fiber: 5.2g
Cholesterol: 13mg
Iron: 4mg
Sodium: 421mg
Calcium: 377mg
Ingredients
- 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
Details
Preparation
Step 1
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.
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