Creamed Spinach PDF Print E-mail
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Written by John Keife   
Thursday, 23 June 2011 15:39

Wonderful Holiday presentation!



  • 8 3”-4” wide pumpkins washed and cooked at 325? for 1 hour in foil-covered jellyroll pan with enough water to cover bottom of pan; remove and cool
  • Cut 1” lids from top and scoop out interiors to form a decorative serving bowl with “hat”

Creamed Spinach:

  • 2 TBS olive oil
  • 1 10-ounch package frozen chopped spinach, thawed
  • 1 8-ounce package ricotta cheese
  • 1 TBS grated parmesan cheese
  • ¼ tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1/8 tsp salt


  1. Combine all ingredients in a bowl and then divide into each of the pumpkin bowls
  2. Place filled pumpkins on baking tray and bake at 350? for 10 minutes, until spinach filling is hot

Serves 8

Note:  If small pumpkins are not available you may substitute small winter squash
Dish is prepared to actually eat the pumpkin as well; if using squash, don’t eat the outer skin


Last Updated on Saturday, 22 August 2015 18:33