Spinach-Stuffed Pumpkins Recipe

• 4 small Sugar Pumpkins
• 1 (9 oz) package frozen creamed Spinach (thawed)
• 3 ounces Cream Cheese (softened)
• 4 slices White Cheese (such as Monterey Jack)
• Butter (for coating)
• Salt (to taste)
• Pepper (to taste)
• Water (as required)

• Preheat oven to 350 °F (175 °C).
• Cut the tops of the pumpkins and remove the seeds.
• Coat the insides of the pumpkins with butter. Season with salt and pepper.
• Replace the lids of the pumpkins and place them in a shallow baking dish.
• Pour enough water to cover the bottom of the dish to prevent it from scorching during baking.
• Bake the pumpkins for 30 minutes till the insides get dark and the outsides are still firm.
• Place a small saucepan on heat and combine together cream cheese and spinach.
• Stir the mixture till it melts and blends well.
• Pour the spinach mixture into the pumpkins.
• Top each pumpkin with a slice of cheese.
• Bake the pumpkins for another 3 minutes to melt the cheese.
• Serve immediately.