6 C. cubed peeled fresh pumpkin (2 lb.)
Cooking spray
1 1/2 C. thinly sliced onion
1/4 C. all-purpose flour
2 C. low-salt chicken broth
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
3/4 C. (3 oz.) shredded reduced-fat Swiss cheese, divided
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 375°. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside. Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside. Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper. Combine pumpkin, onion, 1/4 C. cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-C. gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 C. cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

Yield: 4 servings
Serving size: 1 C.

Calories: 189
Fat: 5.3g
Fiber: 5.2g