Scalloped Pumpkin and Spinach

Nonstick cooking spray
6 cups cubed, peeled fresh pumpkin (about a 2-pound pumpkin)
Boiling water
1 1/2 cups thinly sliced onion
1/4 cup all-purpose flour
2 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed
dry

Preheat the oven to 375 degrees. Spray a 6-cup gratin dish or other
shallow ovenproof dish with nonstick cooking spray; set aside.
Cook the cubed pumpkin in boiling water 8 minutes or until tender. Drain;
set aside.
Spray a large, nonstick skillet with cooking spray. Place over medium
heat; add onion and saute 7-10 minutes or until golden brown. Remove onion
from skillet and set aside.
To prepare the sauce: Add the flour to skillet. Gradually add broth,
stirring with a whisk until blended. Cook over medium heat or until thick
and bubbly, about 6 minutes, stirring constantly. Remove from heat; stir
in salt, nutmeg and pepper.
In a large bowl, thoroughly combine the boiled pumpkin, onion, 1/4 cup
cheese and spinach. Spoon pumpkin mixture into prepared baking dish. Pour
sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin.
Bake for 30 minutes or until bubbly. Turn off oven and switch on broiler.
Broil dish until cheese is browned, about 3 minutes. Let stand 5 minutes
before serving. Makes 4 servings, 1 cup each.

>From Cooking Light magazine, October issue.

Source: <http://www.freep.com/fun/food/qpumrec29.htm>



http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/