Baked Pumpkin served with a
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Preparation
Baked Pumpkin:
Preheat oven to 350ºF. Remove top from each pumpkin, scoop out seeds and discard. Add salt and pepper to insides. Heat oil in a skillet and add onions until almost transluscent, then add mushrooms and garlic and cook five more minutes. Stir in 4 ounces of spinach and cook until wilted. Add salt and pepper. Transfer veggie mixture to a small bowl. Gently stir in the milk, bread, and nutmeg. If using cheese, add it to the mixture. Divide the veggie mixture among the four pumpkins and place the tops on them. Place pumpkins on an oven-proof baking pan and bake for an hour, then remove tops and bake for another 20 minutes or until filling is browned.
Spinach Salad:
Mix spinach with dressing or vinaigrette of choice. Top with pecans, sunflower seeds, raisins, diced apples, or any other items of choice.
• While pumpkins seem sweet, they don’t increase your blood sugar. They actually help regulate blood sugar and prevent diabetes.
Baked Pumpkin:
Preheat oven to 350ºF. Remove top from each pumpkin, scoop out seeds and discard. Add salt and pepper to insides. Heat oil in a skillet and add onions until almost transluscent, then add mushrooms and garlic and cook five more minutes. Stir in 4 ounces of spinach and cook until wilted. Add salt and pepper. Transfer veggie mixture to a small bowl. Gently stir in the milk, bread, and nutmeg. If using cheese, add it to the mixture. Divide the veggie mixture among the four pumpkins and place the tops on them. Place pumpkins on an oven-proof baking pan and bake for an hour, then remove tops and bake for another 20 minutes or until filling is browned.
Spinach Salad:
Mix spinach with dressing or vinaigrette of choice. Top with pecans, sunflower seeds, raisins, diced apples, or any other items of choice.
• While pumpkins seem sweet, they don’t increase your blood sugar. They actually help regulate blood sugar and prevent diabetes.
