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Acorn Squash Filled With Savory Spinach
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- #90225
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 small acorn squash
2 tablespoons olive oil
1 package (10 ounce size) frozen chopped spinach, thawed and drained
1 container (8 ounce size) ricotta cheese
1 tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
directions
Preheat oven to 325 degrees F.
Cut squash crosswise in half. Scoop out seeds and fibers; discard. Brush insides and outsides of squash halves with olive oil. Place in large shallow roasting pan. Bake, uncovered, 35 to 40 minutes or until tender when pierced with fork.
In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, pepper, salt and nutmeg. Spoon equal amounts of spinach mixture into squash halves. Bake, uncovered, an additional 10 to 15 minutes or until heated through.
To Microwave: Prepare squash as directed above. Place in large shallow microwave-safe dish. Cover with vented plastic wrap. Microwave on HIGH (100% power) 10 to 12 minutes or until squash are softened, rotating dish halfway through cooking.
Prepare filling: spoon into squash halves. Cover with vented plastic wrap; microwave on HIGH 6 to 8 minutes or until filling is hot and squash are tender when pierced with fork.
added by
barbb
nutrition data
177 calories, 8 grams fat, 25 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium.
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