Mushroom and Spinach Stuffed Pumpkin

Ingredients:

• 1 medium pumpkin (3–4 lbs)
• 2 cups mushrooms, chopped
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the top off the pumpkin and remove seeds and stringy pulp. Set aside.
3. Heat olive oil in a skillet over medium heat.
4. Sauté onion and garlic for 3–4 minutes until softened.
5. Add mushrooms and cook 5–7 minutes until tender and moisture evaporates.
6. Stir in spinach and cook until just wilted, about 2 minutes.
7. Season with salt and black pepper and mix well.
8. Fill the pumpkin with the mushroom-spinach mixture, pressing gently.
9. Sprinkle cheese on top if using.
10. Place the pumpkin on a baking tray, cover with the pumpkin lid if desired, and bake 45–60 minutes until tender.
11. Let rest a few minutes before slicing and serving.