SCALLOPED PUMPKIN AND SPINACH 6 cups cubed peeled fresh pumpkin or butternut squash (about 2 pounds) Cooking spray 1 1/2 cups thinly sliced onion 1/4 cup all-purpose flour 1 (16-ounce) can fat-free, less-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Cook the pumpkin in boiling water for 8 minutes or until tender. Drain, set aside. Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from pan; set aside.

Lightly spoon the flour into dry measuring cup, and level with a knife. Add the flour to the pan. Gradually add the broth, stirring with a whisk until blended. Cook the flour mixture over medium heat until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.

Combine the pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon the pumpkin mixture into a 6-cup gratin dish or a 10-inch quiche dish coated with cooking spray. Pour the sauce over the pumpkin mixture. Sprinkle 1/2 cup cheese over gratin; cover and chill.

To serve, let stand 30 minutes at room temperature.

Preheat oven to 375°F.

Bake, uncovered, at 375° for 30 minutes or until bubbly.

Broil for 3 minutes or until cheese is golden brown. Let stand for 5 minutes before serving.

Serves 4.

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