Description
A delicious and healthy recipe for pumpkin stuffed with a savory mixture of mushrooms and spinach, perfect for a cozy meal.
Ingredients
Scale
- 1 medium pumpkin
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds and pulp.
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add mushrooms and spinach, cooking until the spinach wilts and mushrooms are tender.
- In a bowl, mix the sautéed vegetables with ricotta and Parmesan cheese. Season with salt and pepper.
- Stuff the pumpkin with the mixture and place the lid back on.
- Place the pumpkin in a baking dish and add a little water to the bottom of the dish.
- Bake for 45-60 minutes, or until the pumpkin is tender.
- Remove from the oven and let cool slightly before serving.
Notes
- Choose a small to medium pumpkin for best results.
- This dish can be made vegetarian by ensuring all cheeses are vegetarian-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg