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
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
ROASTED ACORN SQUASH WITH SPINACH AND GRUYERE
This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
- Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
- Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
- With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
- Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.
SPINACH STUFFED SQUASH
Make and share this Spinach Stuffed Squash recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
- Place squash, cut side down, on a rimmed baking sheet.
- Bake 15 minutes or until tender.
- Scoop out pulp, keeping shells intact; reserve pulp.
- Reduce heat to 350 degrees.
- In a large skillet, melt butter over med heat.
- Add onion; cook 5 minutes or until tender.
- Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
- Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
- Spoon mixture evenly into squash shells.
- Place on the baking sheet, bake 15 to 20 minutes or until heated through.
- Serve immediately.
ACORN SQUASH WITH SPINACH STUFFING
Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes., Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. , In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.
Nutrition Facts : Calories 189 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 337mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
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
COUSCOUS-STUFFED ACORN SQUASH
A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta cheese that is both sweet and savory. Great for that cold fall night!
Provided by Kaeli L
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h53m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
- Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
- Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
- Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
- Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
- Bake in the preheated oven until heated through, about 15 minutes.
Nutrition Facts : Calories 908 calories, Carbohydrate 170.5 g, Cholesterol 28 mg, Fat 16 g, Fiber 28.8 g, Protein 35.6 g, SaturatedFat 5.8 g, Sodium 871.5 mg, Sugar 8.3 g
SAUSAGE STUFFED ACORN SQUASH
Acorn squash stuffed with sausage, spinach, dried cranberries and stuffing. Ready in less than 30 minutes. I modified this recipe from Simply Delicious.
Provided by ratherbebaking
Categories One Dish Meal
Time 30m
Yield 4 halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half, remove seeds.
- Place squash cut side down in a microwave safe dish.
- Cover and microwave on high for 10-12 minutes or until tender.
- Cook sausage and onion in a large skillet until sausage is no longer pink.
- Drain if needed.
- In a large bowl, beat egg and milk, stir in spinach, stuffing, cranberries and sausage mixture.
- Stuff squash with sausage mixture.
- Cover and microwave 2-3 minutes or until heated through.
Nutrition Facts : Calories 428.1, Fat 24.8, SaturatedFat 6.9, Cholesterol 165.2, Sodium 647.4, Carbohydrate 26.6, Fiber 4.2, Sugar 1.5, Protein 26.4
STUFFED SQUASH
Steps:
- Preheat the oven to 400 degrees F.
- Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
- In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
- Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.
SPINACH-STUFFED ACORN SQUASH
Make and share this Spinach-Stuffed Acorn Squash recipe from Food.com.
Provided by Dancer
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Halve squash at width, remove top stem, and discard seeds.
- Set aside.
- In a skillet saute onions in oil until clear.
- Combine with all other stuffing ingredients and seasonings.
- Fill squash shells with mixture.
- Set halves into deep oven-proof dish, add 2 to 3 inches of water, cover with foil, and bake 40 minutes at 375 degrees or until soft.
Nutrition Facts : Calories 186.2, Fat 4.4, SaturatedFat 0.7, Sodium 112.8, Carbohydrate 36, Fiber 4.7, Sugar 2.5, Protein 4.2
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- Cut 1 inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on the prepared sheet pan and set aside.
- In a large saute pan set over medium heat, brown the ground pork until no longer pink, 5 to 6 minutes. Remove the meat from the pan, add the olive oil, and saute the onion, celery, and carrot until they begin to soften, 7 to 10 minutes. Deglaze the pan with the white wine.
- Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano, salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid, and bake until the squash is tender, about 1 hour. Serve immediately.
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5/5 (6)Calories 548 per servingCategory Main Course
- Roasting squash halves: Preheat your oven to 375 degrees and place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet or skillet. Roast for about 20-30 minutes, or until the top of your squash feels tender when pierced with a fork. Set aside open side up after removing from oven to avoid over*steaming.
- Caramelizing Onions: Begin by caramelizing the onions in a medium skillet. Set heat to medium high, add 1 tbsp butter and cook stirring until deep golden brown, about 10 minutes. Add a little bit of water whenever onions start sticking to the pan to much. Remove onions onto a separate plate.
- Sausage mixture: To the now empty skillet add 1 more tbsp butter and minced garlic and cook until just tender, then add all the sausage and increase the heat to medium. Cook the sausage and stir to break up lumps, about 5-8 minutes until browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and cook, stirring, until the spinach wilts. Salt and pepper the mixture, taste it and adjust seasoning.
- Broiling: Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler and fill four halves of the squash with the stuffing mixture. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5 minutes until the tops get browned and crispy. Be careful not to over-burn. 5 minutes should be enough, but some broilers can be unpredictable.
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- Meanwhile, in a large skillet, cook the sausage, onion, celery and apple until the sausage is no longer pink, about 5-7 minutes. Drain. Remove from heat and stir in the spinach, cranberries and stuffing mix. In a separate bowl, whisk together egg and milk. Add the egg mixture to the sausage mixture and gently toss to combine.
- Turn over the squash. Divide the sausage mixture in the cavity of each half of squash. Place the stuffed squash in the oven and bake for about 10 minutes, or until heated through.
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- Place spelt in bowl and cover with water. Let soak overnight. Drain and cook in 3 cups of boiling water for 30 minutes. Drain any remaining water from pan.
- Preheat oven to 400 degrees. Brush the cut side of the acorn squash with 2 tsp of grape seed oil. Season with 1/2 tsp salt and 1/4 tsp of black pepper. Bake in oven, cut side down for 30-35 minutes or until squash is fork tender.
- In a pan over medium heat, cook Italian sausage, stirring to crumble. Remove from pan. Add remaining 1 tsp of oil to the pan and saute the onion and baby spinach for 4-5 minutes.
- In a large bowl, combine spelt, Italian sausage, onion mixture, 1/2 cup cheese, 1/2 tsp salt and 1/4 tsp ground black pepper. Stir well to combine.
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