Spinach & Pumpkin Bake

1. 1

   Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.

2. 2

   Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.

3. 3

   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.

4. 4

   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.

5. 5

   Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.

6. 6

   Serve with a roast or salad if desired!

* Per serving · 4 servings · Values may vary.

No additional tips available.