Best 2 Spinach Stuffed Acorn Squash Recipes
Indulge in the culinary delight of Spinach Stuffed Acorn Squash, a harmonious blend of flavors and textures. This vegetarian dish showcases tender acorn squash roasted to perfection, filled with a vibrant spinach and ricotta filling, and topped with a medley of roasted vegetables. Each bite offers a symphony of flavors, from the earthy sweetness of the squash to the creamy richness of the filling and the vibrant tang of the roasted vegetables. This recipe provides detailed instructions for preparing this delectable dish, including tips for selecting the best acorn squash, achieving the perfect roast, and creating a flavorful filling. Additionally, it offers two variations: one featuring a vegan filling and another with a savory sausage and breadcrumb topping. Whether you're looking for a hearty vegetarian main course or an impressive side dish, Spinach Stuffed Acorn Squash is sure to tantalize your taste buds.
Let's cook with our recipes!
SPINACH-STUFFED ACORN SQUASH
A tasty choice for a vegetarian meal or even for non-vegetarians as a nice side dish.
Provided by ChefSandi
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h49m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush insides of the acorn squash with melted butter. Dust with garlic powder. Place acorn squash halves cut-side up on the baking sheet.
- Roast in the preheated oven until tender, 50 to 60 minutes.
- Heat oil in a large skillet over medium-high heat. Cook red bell pepper until tender, about 4 minutes. Stir in onion and cook until softened, 3 to 4 minutes. Reduce heat to medium and add garlic; cook until fragrant, about 2 minutes. Stir in spinach until it turns dark green, about 3 minutes.
- Stir bread crumbs into the skillet; cook until lightly toasted, 2 to 3 minutes. Remove from heat; add Parmesan cheese. Mix in feta cheese thoroughly. Season mixture with salt and pepper.
- Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.
- Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 50.1 g, Cholesterol 41.5 mg, Fat 28.9 g, Fiber 7.8 g, Protein 12.8 g, SaturatedFat 11 g, Sodium 810.7 mg, Sugar 9.8 g
SAGE,SAUSAGE AND SPINACH STUFFED ACORN SQUASH
If you love sage, you'll love this one! Can't remember where this came from, probably Southern Living. Makes a tasty main dish or use as a side to grill chicken or pork. Leave out the sausage and sub vegetable broth for a vegetarian meal. Enjoy! Cooking time includes roasting the squash.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Slice squash in half horizontally, scoop out seeds.
- Cut a thin slice offbottoms to allow each to remain upright.
- Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
- Turn flesh side up and roast another 20-30 minutes until fork tender.
- Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
- Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
- Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
- Add spinach and wilt 2-3 minutes.
- Drain liquid from spinach. Remove from heat.
- Stir in bread crumbs.
- Divide stuffing among squash halves, mounding, if needed.
- Top with cheese.
- Place under preheated broiler for 2-4 minutes until golden brown.
- To serve: Drizzle with balsamic vinegar, if desired.
Nutrition Facts : Calories 728.9, Fat 35.9, SaturatedFat 12.5, Cholesterol 71, Sodium 1686.8, Carbohydrate 72.9, Fiber 10.1, Sugar 4.3, Protein 32.1
Tips:
- Choose the right acorn squash: Look for acorn squash that are about the same size and shape, with no blemishes or soft spots.
- Cut the acorn squash in half: Use a sharp knife to cut the acorn squash in half lengthwise. Be careful not to cut yourself.
- Scoop out the seeds and pulp: Use a spoon to scoop out the seeds and pulp from the acorn squash. Be careful not to damage the skin of the squash.
- Roast the acorn squash: Preheat the oven to 400 degrees Fahrenheit. Drizzle the acorn squash with olive oil and season with salt and pepper. Roast the squash for 30-40 minutes, or until it is tender.
- Make the spinach filling: While the acorn squash is roasting, make the spinach filling. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the spinach and cook until wilted. Season with salt, pepper, and nutmeg.
- Stuff the acorn squash: Once the acorn squash is roasted and the spinach filling is made, stuff the squash with the spinach filling. Top with cheese (if desired) and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly (if using).
- Serve: Serve the acorn squash immediately. Enjoy!
Conclusion:
Acorn squash is a versatile and delicious vegetable that can be used in a variety of recipes. This recipe for spinach-stuffed acorn squash is a healthy and flavorful way to enjoy this autumn vegetable. The acorn squash is roasted until tender, and then stuffed with a flavorful spinach filling. The combination of the roasted squash and the creamy spinach filling is irresistible. This dish is sure to be a hit at your next dinner party or potluck.
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