How about creamed spinach? 1 head garlic, top end cut off 1 spray olive oil cooking spray 1 teaspoon olive oil 1 large sweet onion, sliced (recommended: Vidalia) 1 (10-ounce) box frozen spinach, defrosted and drained 1/4 teaspoon ground nutmeg 1 (14-ounce) can chicken broth 3 tablespoons light cream cheese 1 teaspoon butter 1/2 lemon, juiced 1 1/2 teaspoons salt 1/2 teaspoon black pepper Preheat oven 350 degrees FPlace garlic on a piece of aluminum foil and lightly spray the garlic with olive oil cooking spray onceWrap aluminum foil around the garlic to form a tight packageRoast for 45 minutesOnce garlic is cool enough to handle, remove from aluminum foil and set aside In a nonstick 10-inch saucepan, heat 1 teaspoon olive oil over medium-high heatAdd onions and saute until translucent, about 1 1/2 minutesAdd spinach and nutmeg and saute for 1 minuteAdd chicken broth and bring to simmer; simmer for 1 minutePour mixture into a food processor, and then squeeze the garlic cloves from the head of roasted garlic, discarding the skinAdd all remaining ingredientsPulse until creamyServe warmIt has a short cooking time, so most of the nutrients will stay in the spinach,
