Easy Kosher Recipes » Vegetarian » Pumpkin and Spinach Casserole

Pumpkin and Spinach Casserole

Super Delicious

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!
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • Can be brought frozen from any super 24/7 Spinach medallions
  • Chopped 1 Onion
  • 8 Ounces Tomato Paste
  • An Average Sized From the Supermarket Pumpkin
  • From full and fresh lemons Lemon Juice
  • As needed Salt
  • As needed Ground Black Pepper
  • Canola Oil


  • 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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