Acorn Squash With Spinach And Ricotta Recipe

Name: Acorn Squash With Spinach And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 cups ricotta cheese; 1 cup cooked brown rice, or more to taste; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder, or to taste; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground sage; 1/4 cup half-and-half, or as needed; salt to taste; 2 tablespoons grated Parmesan cheese

Servings: persons

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 1/2 cups ricotta cheese
1 cup cooked brown rice, or more to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder, or to taste
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
1/4 cup half-and-half, or as needed
salt to taste
2 tablespoons grated Parmesan cheese

1
Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
2
Bake in the preheated oven until toasted, about 5 minutes.
3
Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
4
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.
5
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.
6
Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
7
Bake until golden brown on top, about 20 minutes.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons slivered almonds, 1 (2 pound) acorn squash, halved and seeded, 1 tablespoon walnut oil, ground black pepper, or to taste, and more.

Yes, Acorn Squash With Spinach And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash With Spinach And Ricotta

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