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:
- 55mins
- Ingredients:
- 8
- 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
- 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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RECIPE SUBMITTED BY
HI!
I am a late bloomer with cooking, and choose to live a healthy lifestyle with low carb and low fat foods as part of my main diet.
At times, I do indulge! especially when I have guests around, but much prefer the simple, tasty life.
Hope you enjoy the recipies I post!
