Pumpkin and Spinach Stuffed Onions

Stages of cooking

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1. Preheat the oven to 375°F (190°C).

   

2. Cut off the tops of the onions and remove the outer skin.

   

3. Carefully hollow out the onions, leaving a ½-inch shell. Reserve the scooped-out onion flesh for later use.

   

4. In a pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

   

5. Add the chopped spinach to the pan and sauté until wilted. Remove from heat.

   

6. In a bowl, combine the mashed pumpkin, sautéed spinach, reserved onion flesh, dried thyme, dried rosemary, salt, and pepper. Mix well.

   

7. Fill each hollowed onion with the pumpkin and spinach mixture and place them in a baking dish.

   

8. Cover the dish with aluminum foil and bake for 30 minutes.

   

9. Remove the foil and bake for an additional 15 minutes, or until the onions are tender and lightly browned.

   

10. Serve hot as a main course or a side dish.

    

11. 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.