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    You are in: Home / Recipes / Spinach & Pumpkin Bake Recipe
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    Spinach & Pumpkin Bake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    limecat's Note:

    This recipe is beautifully simple, low-fat and very good for you! It is perfect as a main course filler or a side dish wth your roast dinner, or just as a light lunch. The ingredients give it a full flavour and optimum health too!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
    2. 2
      Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
    3. 3
      Cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
    4. 4
      Drain the carrot/celery mixture and add it to the pumpkin dish. Using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
    5. 5
      Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
    6. 6
      Serve with a roast or salad if desired!

    Ratings & Reviews:

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    Nutritional Facts for Spinach & Pumpkin Bake

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 94.4
     
    Calories from Fat 17
    18%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.9 g
    4%
    Cholesterol 2.9 mg
    0%
    Sodium 145.3 mg
    6%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 5.8 g
    23%
    Sugars 5.2 g
    21%
    Protein 6.1 g
    12%

    The following items or measurements are not included:

    instant bouillon granules

    herbs

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