Stuffed Pumpkin
4 small sugar pie pumpkins
1 tbsp butter
1 c sliced white mushrooms
1-2 cloves of garlic, minced
2 c spinach
2 pieces of toast bread of your choice (we prefer Udi's or Ezeckiel Bread)
2/3 cup Petit Basque cheese, thinly sliced
1/2 tspn ground nutmeg
1/2 c heavy cream
sea salt and pepper, to taste
Preheat oven to 350ºF,
Cut off the top to each pumpkin and remove innards. Sprinkle with salt and pepper. bake for 1 hour or until tender with a fork. Meanwhile melt the butter in a large skillet over medium heat then add mushrooms and garlic and cook about 5 minutes. Stir in the spinach and continue to cook until it wilts. Remove from heat and season with salt and pepper. Place the veggie mixture to a bowl and add the bread, cheese, nutmeg, and cream and combining thoroughly. When pumpkin have been cooked, spoon mixture in each pumpkin equally. Return filled pumpkins to the oven to cook for 15-20 minutes or until mixture is brown and bubbly.
sea salt and pepper, to taste
Preheat oven to 350ºF,
Cut off the top to each pumpkin and remove innards. Sprinkle with salt and pepper. bake for 1 hour or until tender with a fork. Meanwhile melt the butter in a large skillet over medium heat then add mushrooms and garlic and cook about 5 minutes. Stir in the spinach and continue to cook until it wilts. Remove from heat and season with salt and pepper. Place the veggie mixture to a bowl and add the bread, cheese, nutmeg, and cream and combining thoroughly. When pumpkin have been cooked, spoon mixture in each pumpkin equally. Return filled pumpkins to the oven to cook for 15-20 minutes or until mixture is brown and bubbly.
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