Pumpkin and Spinach to Enjoy

We often know that vegetables are boring to eat plainly. This connotation cannot be taken out so lightly as from our childhood, we are too afraid of having a taste of our leafy friends. Actually, I don’t like vegetables myself but one thing’s for sure is that you will neglect it if you never happen to eat it in your lifetime. Vegetables are often viewed by the young ones as a so boring and tasteless food, but there are certain ways that we can encourage them to eat some veggies and that is through exposure and by creativity. Many cartoonists have introduced spinach and pumpkins as cartoon figures, may be their own goal is to encourage the children to eat vegetables, but this strategy will never work on our pre-teen ladies that are so smarty and wise of what they see. But contrary to that one method have a greater chance of making this young ladies and gents to eat vegetable and it is through creativity. Every mom have been bothered on how they may force their children to eat veggies, but through artistic and creative serving of veggies, they may be fooled of what they think is meat but actually what they eat was vegetables enveloped in attractive colors. Here is a recipe of Pumpkin and Spinach Cannelloni for your kids.

Pumpkin and Spinach Cannelloni

Total Yield: 4 servings

Preparation Time: 45 minutes

Ingredients:

1. Preheat the oven until it reaches at 180°C. Lightly grease a 1 1/2-litre (6 cup-capacity) ovenproof baking dish.
2. Cook the pumpkin in a large saucepan of boiling water for 10 minutes or until tender. Drain, mash roughly and thoroughly with a fork then set aside to cool slightly.
3. Blanch the spinach in boiling water for 30 seconds. Rinse in cold water and drain well. Squeeze out excess moisture then chop roughly.
4. Place the pumpkin, spring onions, spinach, cottage cheese and nutmeg in a large bowl. Season with pepper. Mix together until all ingredients are properly mixed with each other or after it gained it consistency.
5. Spoon 4 tablespoons (1/3 cup) filling in the middle of each lasagna sheet. Fold sheet to enclose filling. Spread 1/3 cup (80ml) pasta sauce in the bottom of prepared dish. Place cannelloni on top in a single layer. Repeat with remaining sheets and filling.
6. Pour the remaining tomato sauce over cannelloni, season well with pepper and sprinkle with cheese. Bake for 30 minutes, or until cheese has melted and is bubbling. Serve with a green salad.

Nutritional Facts

Energy: 1580kJ

Calories: 378cal

Protein: 26g

Fat: 7g

saturated: 4g

Carbohydrates: 50g

sugars: 19g

Dietary Fibre: 9g

Sodium: 880mg

Calcium: 320mg

Iron: 4mg

Full of cheese and veggies, this pumpkin cannelloni is the perfect midweek meal full of flavor and goodness. This meaty and yummy dish will surely satisfy your children meaty cravings without knowing that it is mainly composed of vegetables. try it now on Sunny Sunday picnics while sipping your favorite juice and your family unknowingly enjoying your vegetable dish.

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