Scalloped Pumpkin and Spinach

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 6  cups  cubed peeled fresh pumpkin (2 pounds)
• Cooking spray
• 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  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation

Preheat oven to 375°.

Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.

Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.

Add 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.

Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

Nutritional Information

Calories:

189 (25% from fat)

Fat:

5.3g (sat 2.5g,mono 1.8g,poly 0.4g)

Protein:

13.5g

Carbohydrate:

25.6g

Fiber:

5.2g

Cholesterol:

13mg

Iron:

4mg

Sodium:

421mg

Calcium:

377mg