Baked pumpkin with spinach, cheese and cream

05810 PUMPKIN BAKED with SPINACH and cream CHEESE INGREDIENTS for 8 PERSONS A round pumpkin about 2 Kg, 100 g of spinach, 80 g diced gorgonzola, 60 g of grated Parmesan, 200 ml of cream, 2 eggs, salt and pepper.

Wash the pumpkin and dry with paper towels; cut a CAP, with a sturdy blade, knife and keep it aside and then remove the seeds and inner strands with a spoon.

Remove the flesh from the rind with a knife, leaving 1/2 cm attached to pulp, then empty the inside with a spoon.

Dry the inside of the pumpkin with paper towels, then season with salt and pepper.

Cut the pumpkin flesh and 1 nut 1/2 cm and time in salted boiling water for 5 minutes; collect them with a slotted spoon and let them drain in a colander, then your on a kitchen towel because they lose all the moisture, then transfer it to a bowl.

Wash the spinach, drain them and boil them in hot water, pumpkin cooking for one minute; drain them in a colander then your on a kitchen towel.

Salted nuts and pour pumpkin, alternating with those of gorgonzola and spinach, pumpkin's cavity emptied.

Beat the eggs in a bowl with the cream, half of the Parmesan cheese, a pinch of salt and ground pepper and pour the mixture into the squash with a spoon.

Place the pumpkin on the baking, cover it with the cover removed by pressing with the Palm of the hand well and bake for 30 minutes in the oven at 220° already after 30 minutes, remove the CAP and place it, upside down, on the plate, sprinkle the surface of the pumpkin with remaining Parmesan cheese and cook for another 10 minutes.

Serve with the pumpkin on a serving dish.

Also try: LIGHT VERSION with MILK Flavoured nuts of flesh with salt and pepper; fill the pumpkin with nuts, 300 g of boiled spinach, 2 beaten eggs with 200 ml of skimmed milk.

Sprinkle, 10 minutes before the end of cooking, with 20 g 10 g of breadcrumbs and Parmesan.

DISH with Boiled RICE 250 g semi-fine rice in boiling water and jumps.

Stir in the diced pumpkin Bowl with rice, seasoned with the egg mixture, cream and Parmesan, gorgonzola.

Place in the oven.

FIRST COURSE WITH THE RAGU? Place the nuts in the pumpkin pulp in layers, alternating with sauce 400 g? ready; Sprinkle each layer with grated Parmesan, 60 g, and with bows, butter 40 g Sprinkle the surface of the filling, 10 minutes before removing it from the oven, with 50 g of béchamel sauce ready and 20 g of grated Parmesan.