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1
Preheat oven to 400 F. Slice the acorn squash in half horizontally.
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2
You may need to slice a small part of the end off so that each half will lay flat.
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3
Scoop out the seeds and pulp.
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4
Spray the inside of each squash half with olive oil spray.
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5
Then sprinkle the squash with Italian seasoning.
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6
Place the halves into a baking dish (cut side up) that youve filled with 1 1/2 of water.
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7
Cover dish with aluminum foil and bake squash for 40-45 minutes, until fork tender.
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8
When squash is halfway done baking, heat a nonstick skillet over medium-high heat.
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9
Add olive oil and minced garlic and saute for one minute.
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10
Add cocktail onion slices and chopped mushrooms, followed by balsamic vinegar and white wine.
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11
Saute for 10 minutes, until mushrooms are softened and sauce is reduced.
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12
Stir in chopped tomatoes and chopped spinach.
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13
Season with salt and pepper and saute for additional 3-4 minutes.
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14
Stir in ricotta cheese, distribute evenly, then reduce heat to low and fold in the chopped basil.
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15
Continue to heat on low, stirring frequently until squash is baked.
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16
When squash is done baking, remove halves from water bath and place them onto a baking sheet.
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17
Fill each half with 1/4 of the mixture and sprinkle with Parmesan cheese.
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18
Bake for 7-8 minutes, until filling is heated through and cheese is melted.
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19
Enjoy!
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20
Nutrition information per 1 filled half: 323 calories, 11 g fat, 20 g protein, 27 g carbohydrates, 10 g fiber
