Spinach & Pumpkin Bake - cooking recipe

Ingredients

14 ounces frozen spinach (or canned)
3 cups pumpkin, chopped into large cubes
2 stalks celery, chopped
4 carrots, peeled and chopped
2 tablespoons gourmet instant bouillon granules
2 tablespoons low-fat sour cream
2 cups water
1/2 teaspoon herbs, whatever desired

Preparation

Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
Cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
Drain the carrot/celery mixture and add it to the pumpkin dish. Using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
Serve with a roast or salad if desired!