• Cedella Marley

In the Marley Kitchen: Spinach Stuffed Mini Pumpkins


There are many great ways to use pumpkin in recipes beyond the traditional American pumpkin pie. Today I wanted to whip up something fun with pumpkin that packs a healthy punch for the boys. The result...these delicious Spinach Stuffed Mini Pumpkins. Try the recipe this weekend and let me know what you think.

INGREDIENTS

-3 mini pumpkins, preferably the white variety -salt and pepper to season pumpkin shells -Butter -2 Tbs olive oil -1 small onion, chopped -2 scallion, chopped -2 cloves garlic, minced -1/2 scotch bonnet pepper, minced -1 plum tomato, chopped -8 oz fresh or frozen spinach, chopped -3/4 cup bread crumbs or old shredded bread ends -1/4 cup grated parmesan cheese -1/2 cheddar cheese, plus more for topping

DIRECTIONS

-Pre-heat oven to 400

-Cut the pumpkins in half, scoop out strings and seeds. Place each half in a baking dish, cut side up. Season each with salt, pepper and a dab of butter. Bake pumpkins for 30 minutes.

-In the meantime, heat the olive oil in a sauté pan over medium heat, add the onion, garlic, scallions and scotch bonnet pepper, cook for a few minutes until soft. Add the tomato and spinach, cook until spinach is wilted, about 3 or 4 minutes. Turn off the heat and stir in a 1/2 cup of the bread crumbs. Stir in the parmesan and cheddar cheese.

-Once the pumpkins have baked for 30 minutes remove from oven. Spoon the spinach mixture evenly inside each pumpkin half. Sprinkle the tops with the remaining bread crumbs then top that with some more shredded cheddar cheese. Return stuffed pumpkins to the oven and bake for 25 minutes more.