Spinach-Stuffed Acorn Squash
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
acorn squash
large |
*
|
| I | cup |
spinach
cooked, finely chopped |
*
|
| 1 | large |
yellow onion
finely chopped |
*
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
bread crumbs
fine, or wheat germ |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
nutmeg
generous dash |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
acorn squash
large |
*
|
|
spinach
cooked, finely chopped |
*
|
||
| 1 | large |
yellow onion
finely chopped |
*
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
bread crumbs
fine, or wheat germ |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
nutmeg
generous dash |
*
|
Directions
Preheat oven to 375℉ (190℃).
Halve squash at width, remove top stem, and discard seeds.
Set aside.
In a skillet sauté 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℉ (190℃) or until soft.
