How to Make How To Prepare Acorn Squash For Baby

Acorn Squash With Spinach And Ricotta

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Recipe Summary Acorn Squash With Spinach And Ricotta

Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.

Ingredients | How To Prepare Acorn Squash For Baby

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

Directions

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.

Substitute your favorite oil for the walnut oil if desired.

Substitute 1/2 box frozen chopped spinach for the fresh if desired.

Substitute cream for the half-and-half if desired.

Info | How To Prepare Acorn Squash For Baby

prep: 25 mins cook: 55 mins total: 1 hr 20 mins Servings: 2 Yield: 2 servings

TAG : Acorn Squash With Spinach And Ricotta

Fruits and Vegetables, Vegetables, Squash, Winter Squash, Acorn Squash,