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
[email protected]This recipe is too expensive for me. Are there any cheaper alternatives?
Shimul Rana
[email protected]I'm not a big fan of acorn squash. Do you have any other recipes for stuffed squash?
Rai ali
[email protected]I'm new to cooking. Do you have any tips for making this recipe?
Dave Skailes
[email protected]What are some good side dishes to serve with this recipe?
Aphiwe Magengelele
[email protected]How long will this dish keep in the refrigerator?
Shaneva Malone
[email protected]Can this recipe be made ahead of time?
Yulanda Hall
[email protected]I'm on a low-carb diet. Do you think this recipe could be modified to be lower in carbs?
Namukwaya Angella
[email protected]This recipe looks delicious, but I'm allergic to ricotta cheese. Is there a substitute I can use?
Naveen Shan
[email protected]I'm not sure about the combination of acorn squash and ricotta cheese. It sounds a bit strange.
Tom Scott
[email protected]This recipe seems a bit complicated, but I'm sure it's worth it.
Rocky Garcia
[email protected]I've never tried acorn squash before, but this recipe makes it look so tempting.
Praise Akinyede
[email protected]This recipe is on my to-cook list. I love acorn squash and ricotta cheese.
Diana Dianah
[email protected]I'm definitely going to try this recipe. It looks so good!
A.D Malik
[email protected]Yum!
Jakariya Islam
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.