6 C. cubed peeled fresh pumpkin (2 lb.)
\nCooking spray
\n1 1\/2 C. thinly sliced onion
\n1\/4 C. all-purpose flour
\n2 C. low-salt chicken broth
\n1\/2 tsp. salt
\n1\/4 tsp. ground nutmeg
\n1\/4 tsp. pepper
\n3\/4 C. (3 oz.) shredded reduced-fat Swiss cheese, divided
\n1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry<\/p>\n
Preheat oven to 375\u00b0. 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 saut\u00e9 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\u00b0 for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.<\/p>\n
Yield: 4 servings
\nServing size: 1 C.<\/p>\n
Calories: 189
\nFat: 5.3g
\nFiber: 5.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside. Place a large nonstick skillet coated with cooking…<\/p>\n