Swiss Cheese And Spinach Stuffed Pumpkin Dip

Ingredients

1 small pumpkin1 Tbs olive oil1 garlic clove, minced2 thin slices white bread toast3 oz Swiss cheese3 oz Mozzarella cheese1⁄3 cup frozen spinach, thawed, water pressed out1⁄2 cup half and half1/8 tsp nutmeg1/2 tsp salt1/4 tsp pepper

Directions

1. Preheat oven to 350 degrees. Draw a small circle on top of pumpkin as a reference as to where to cut the top off. Using sharp knife, carve off. Scrape the seeds and fibers out of the inside of the pumpkin, rinse seeds well, place on parchment paper to dry. Scrape threads off of the interior of the pumpkins top.2. Rub inside of pumpkin with oil and massage garlic into the sides of pumpkin.3. Crumble 1 piece of toast inside. Top with half of cheese and spinach, toss. Crumble second piece of toast and top with remainder of cheese and spinach.4. Mix half and half with salt, pepper and nutmeg. Pour over the top into pumpkin. Place top back on.5. Place pumpkin on lined cookie sheet and put in the middle of the oven. Bake for 1 1⁄2 hour. When you remove the pumpkin, stir the insides well and scrape a bit of the interior of the pumpkin into the dip, being careful to not scrape the pumpkin too much as it will collapse.6. Meanwhile, rinse seeds, scatter on parchment paper to dry. When dry, toss with a small amount of olive oil, garlic salt, paprika and pepper and roast in oven preheated to 350 degrees for 10 -12 minutes, tossing 1 or 2 times.9. Serve stuffed pumpkin with crackers, slices of bread and seeds.