Spinach & Pumpkin Bake

Name: Spinach & Pumpkin Bake
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

8 ingredients

6 steps

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!