I dunno about you….but I was never a creamed spinach fan. I just couldn’t eat it….then again, I was horribly allergic to anything healthy (I would break out in hives and need chocolate as an antihistamine) ….and I am STILL allergic to that horrible activity called Exercise.
I have to admit though, I’ve worked through my healthy allergies (a scare that I might be at risk for type 2 diabetes can do that to a girl) and I’m finding a love for certain special ones.
Many health fanatics may not agree with all my ingredient choices…but that’s fine. I am happy with my choices and I consult regularly with my in-house natural medicine practitioner…..so bleh!
I made gemsquash halves for a recent supper at my sister’s home. I took half the batch and filled with creamstyle corn and the other half I filled with creamed spinach. Topped it all off with some cheese and parsley and popped it into the oven to melt the cheese and warm through.
Now I love the creamed spinach in butternut, but when I went to Woolies they didn’t have any cleaned and ready…and when you’re fasting, there’s no need to make extra work for yourself (that holds true for when you’re not fasting as well….hahahahahaha)
I did however make my own creamed spinach and I share that recipe with you below.
With the gemsquash (as I would do with the butternut as well) I prefer to pre-cook them because they are hardy and require a longer time to cook than it takes for cheese to melt. So I pop it into a bag and into the microwave it goes, or you can steam it in a pot until done or at 90%, whichever you prefer.
Drizzle with olive oil, crack some salt and black pepper over and proceed to fill with the filling of your choice.
For the creamstyle corn you can spice it up with some green chillie, pepper, salt and aromat. Or you can leave it plain.
For the creamed spinach…here you go:
1 x 200g packet of swiss chard spinach – washed and chopped fine
250ml fresh cream
1 knob garlic butter
Heat the above on the stove, the spinach will wilt.
In the meantime combine:
1/4 cup milk
1 level tblsp maizena (using gluten-free maizena instead of flour is healthier for those who are gluten intolerant)
Add to the pot and mix well until thick and cooked through.
Add a pinch of nutmeg.
Fill into gemsquash halves, top with cheese and some grated parmesan, broil in the oven and Serve 🙂
~ Fehmz ~