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Spinach-Stuffed Pumpkins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy spinach-stuffed mini pumpkins, baked to perfection and gooey with melted cheese. A festive showstopper!
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Prepare the pumpkins by removing the tops and seeds. Brush the insides with butter, season with salt and pepper, and cover with the lids. Arrange them in a baking dish with water to prevent scorching.
  • As the oven works its magic, smoothly combine softened cream cheese with spinach in a small saucepan until fully melted and perfectly mixed.
  • Stuff pumpkins with delicious spinach filling, crown each with a luscious slice of cheese. Pop back in the oven for 3 minutes to get that cheese nice and melty if serving right away. If prepping ahead, cover and refrigerate. When ready to serve, reheat in the microwave for 2 minutes. Enjoy!

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