Ingredients
- onions: 4 piece
- roasted pumpkin: 2 cups (mashed)
- spinach: 2 cups (chopped)
- garlic: 2 clove (minced)
- olive oil: 1 Tbsp
- thyme: 1 tsp (dried)
- rosemary: 1 tsp (dried)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 375°F (190°C).
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Cut off the tops of the onions and remove the outer skin.
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Carefully hollow out the onions, leaving a ½-inch shell. Reserve the scooped-out onion flesh for later use.
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In a pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
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Add the chopped spinach to the pan and sauté until wilted. Remove from heat.
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In a bowl, combine the mashed pumpkin, sautéed spinach, reserved onion flesh, dried thyme, dried rosemary, salt, and pepper. Mix well.
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Fill each hollowed onion with the pumpkin and spinach mixture and place them in a baking dish.
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Cover the dish with aluminum foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the onions are tender and lightly browned.
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Serve hot as a main course or a side dish.
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Enjoy the delightful combination of flavors and textures in these Pumpkin and Spinach Stuffed Onions. It's a perfect dish for vegetarians and a great way to incorporate healthy ingredients into your meals. Whether you're looking for a hearty main course or a side dish to complement your meal, this recipe will not disappoint.
