Acorn Squash with Spinach and Ricotta recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Ingredients
- 3 tablespoons slivered almonds 1 (2 pound) acorn squash, halved and seeded 1 tablespoon walnut oil ground black pepper, or to taste 3 cups fresh baby spinach, chopped 1 ½ cups ricotta cheese 1 cup cooked brown rice, or more to taste ¼ cup grated Parmesan cheese ½ teaspoon garlic powder, or to taste ¼ teaspoon ground nutmeg ¼ teaspoon ground sage ¼ cup half-and-half, or as needed salt to taste 2 tablespoons grated Parmesan cheese
Nutrition Info
- 441.6 caloriescarbohydrate: 53.1 gcholesterol: 24.4 mgfat: 21.1 gfiber: 7.4 gprotein: 14.3 gsaturatedFat: 6.1 gservingSize: -sodium: 364.2 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Acorn Squash with Spinach and Ricotta
Directions
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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.