Scalloped Pumpkin and Spinach

Preheat the oven to 375 degrees F. Spray a 6-cup gratin dish or other shallow ovenproof dish with nonstick cooking spray and set aside.

Cook the cubed pumpkin in boiling water 8 minutes or until tender. Drain and set aside.

Spray a large, nonstick skillet with cooking spray. Place over medium heat; add onion and saute 7-10 minutes or until golden brown. Remove onion from skillet and set aside.

For Sauce: Add the flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly, about 6 minutes, stirring constantly. Remove from heat, then stir in salt, nutmeg and pepper.

In a large bowl, thoroughly combine the boiled pumpkin, onion, 1/4 cup cheese and spinach. Spoon pumpkin mixture into prepared baking dish. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin.

Bake for 30 minutes or until bubbly. Turn off oven and switch on broiler.

Broil dish until cheese is browned, about 3 minutes. Let stand 5 minutes before serving.