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Pumpkin and Spinach Casserole

Pumpkin and Spinach Casserole

By August 3, 2011

Hi there!

I am Kfir Lev Sinai. First of all, I would like to say that I am happy to be here and it is a great honor for me.  A lot of the time, people that eat healthy or those who are vegaterian, tend to get very bored in the kitchen. Wheat bulgur again? How much quinoa can one eat!? I wanted to refresh such familiarities so I created this original spinach and pumpkin dish, whilst giving taste to healthy food. Frightened by the combination? Wait till you taste it!

  • Prep Time : 10 minutes
  • Cook Time : 40 minutes
  • Allergens :



  • Peel the pumpkin and remove the useless seeds
  • Cut the pumpkin into cubes of 3-4cm
  • Heat a small amount of oil in a large saucepan
  • Fry the onions until brown
  • Throw in the tomato sauce, spinach and pumpkin
  • Add approximately half to ¾ of the lemon juice into the dish. The lemon adds a slightly sour, unique and refreshing taste
  • Add salt and pepper to taste
  • Bring to a boil and cook for 40 minutes over a medium heat.
  • The dish is considered ready when the spinach and tomato paste become one and the pumpkin softens
  • Quinoa can be served on bulgur, brown rice and even (don’t tell my wife) white rice!


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