Spinach & Pumpkin Bake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 14 ounces frozen spinach (or canned)
• 3 cups pumpkin, chopped into large cubes
• 2 stalks celery, chopped
• 4 carrots, peeled and chopped
• 2 tablespoons gourmet instant bouillon granules
• 2 tablespoons low-fat sour cream
• 2 cups water
• 1/2 teaspoon herbs, whatever desired

Recipe

• 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 boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
• 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 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 spread the spinach mixture over the vegetables. place it back in the oven and cook on a medium temp for 15 minutes.
• 6 serve with a roast or salad if desired!