ACORN SQUASH WITH SPINACH AND RICOTTA
Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.
Provided by lisa b.
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h20m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
- Bake in the preheated oven until toasted, about 5 minutes.
- Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
- Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.
- Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.
- Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
- Bake until golden brown on top, about 20 minutes.
Nutrition Facts : Calories 441.6 calories, Carbohydrate 53.1 g, Cholesterol 24.4 mg, Fat 21.1 g, Fiber 7.4 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 364.2 mg, Sugar 6 g
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Otaku CA
oc74@yahoo.comThis recipe is too expensive for me. Are there any cheaper alternatives?
Shimul Rana
r_s@hotmail.comI'm not a big fan of acorn squash. Do you have any other recipes for stuffed squash?
Rai ali
rai.a@aol.comI'm new to cooking. Do you have any tips for making this recipe?
Dave Skailes
skailes78@gmail.comWhat are some good side dishes to serve with this recipe?
Aphiwe Magengelele
magengelele.a31@yahoo.comHow long will this dish keep in the refrigerator?
Shaneva Malone
malones41@gmail.comCan this recipe be made ahead of time?
Yulanda Hall
h@yahoo.comI'm on a low-carb diet. Do you think this recipe could be modified to be lower in carbs?
Namukwaya Angella
a.namukwaya10@gmail.comThis recipe looks delicious, but I'm allergic to ricotta cheese. Is there a substitute I can use?
Naveen Shan
s-n31@yahoo.comI'm not sure about the combination of acorn squash and ricotta cheese. It sounds a bit strange.
Tom Scott
s89@aol.comThis recipe seems a bit complicated, but I'm sure it's worth it.
Rocky Garcia
r@gmail.comI've never tried acorn squash before, but this recipe makes it look so tempting.
Praise Akinyede
a72@yahoo.comThis recipe is on my to-cook list. I love acorn squash and ricotta cheese.
Diana Dianah
d-d33@yahoo.comI'm definitely going to try this recipe. It looks so good!
A.D Malik
a20@gmail.comYum!
Jakariya Islam
j_i75@hotmail.comThis recipe is a keeper! I've made it several times now and it's always a hit. It's a great way to use up leftover acorn squash.
Sabbir Ullash
s@aol.comI loved the presentation of this dish. The acorn squash halves looked so inviting with the ricotta filling peeking out. It was also a great way to get my kids to eat their vegetables.
Chandan Sahani
sahanic@hotmail.comThis was a delicious and easy recipe. I used frozen spinach and it turned out great. I also added a bit of nutmeg to the ricotta filling, which gave it a nice warm flavor.
Emerald Leafs
l.emerald@gmail.comI'm not usually a fan of acorn squash, but this recipe changed my mind. The squash was roasted to perfection and the filling was so flavorful. I'll definitely be making this again.
Riddu E'x
e.r61@yahoo.comThis acorn squash dish was a hit! The combination of roasted squash, creamy ricotta, and garlicky spinach was divine. I especially loved the crispy sage leaves on top, which added a nice crunch and earthiness to the dish.