Spinach & Pumpkin Bake

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
  • Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
  • 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.
  • 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.
  • Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
  • Serve with a roast or salad if desired!
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