Baked Pumpkin with Spinach, Mushrooms, and Cheese

Last year I came upon a recipe for a baked¬†pumpkin stuffed with bread, bacon, and cheese on Pinterest. I immediately made a mental note because I knew that, with a little bit of tweaking (and a lot less bacon), it would be a perfect vegetarian main dish for a holiday dinner. And with Christmas right around the corner, it seemed like the perfect time to tackle this whole stuffed pumpkin thing. I went to the grocery store to find one large pumpkin to stuff, but when I saw these mini pumpkins, I couldn’t resist. Personal stuffed pumpkins! If you can’t find them locally or if, like my husband, you’re not a fan of baked pumpkin in savory dishes, you can easily substitute acorn or sweet dumpling squash instead. Since the original filling was heavy on bacon and short on veggies, I fixed that by adding saut√©ed mushrooms and Earthbound Farm Baby Spinach. Whenever I need greens, I always buy a bag from Earthbound Farm, not only because it’s organic, but because I can always rely on their produce to be fresh and delicious. We almost always have a bag or two of Baby Spinach in the fridge for throwing into … Continue reading Baked Pumpkin with Spinach, Mushrooms, and Cheese