Description
A delightful recipe for stuffed acorn squash filled with spinach and cheese, perfect for a healthy fall dinner.
Ingredients
Scale
- 2 acorn squashes
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Brush the insides with olive oil and season with salt and pepper.
- Place the squashes cut side down on a baking sheet and roast for 25-30 minutes.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Add spinach and cook until wilted.
- In a bowl, mix the cooked spinach, ricotta cheese, Parmesan cheese, and breadcrumbs.
- Fill the roasted acorn squash halves with the spinach mixture.
- Return to the oven and bake for an additional 15 minutes.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables or nuts to the stuffing for extra flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Stuffed Acorn Squash, Fall Dinner Recipes, Vegetarian Stuffed Squash, Spinach and Cheese Recipe, Healthy Comfort Food, Roasted Acorn Squash, Easy Fall Recipes