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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Acorn Squash With Spinach And Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions