Spinach & Pumpkin Bake

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!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 14  ounces frozen spinach (or canned)
• 3  cups pumpkin, chopped into large cubes
• 2  stalks celery, chopped
• 4  carrots, peeled and chopped
• 2  tablespoons  gourmet instant bouillon granules
• 2  tablespoons low-fat sour cream
• 2  cups water
• 1⁄2 teaspoon herbs, whatever desired

Directions

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. Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
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. 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. Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
6. Serve with a roast or salad if desired!