Ricotta Stuffed Acorn Squash Recipe

Name: Ricotta Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 lb) acorn squash; 1 teaspoon olive oil; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon cardamom; 1 pinch salt; 1 cup part-skim ricotta cheese; 1 tablespoon honey; 1 teaspoon dried oregano; 1/4 cup hazelnuts, chopped, toasted; 2 tablespoons wheat germ, honey toasted; black pepper

Servings: persons

1 (1 1/2 lb) acorn squash
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 pinch salt
1 cup part-skim ricotta cheese
1 tablespoon honey
1 teaspoon dried oregano
1/4 cup hazelnuts, chopped, toasted
2 tablespoons wheat germ, honey toasted
black pepper

1
Preheat oven to 375 degrees.
2
With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
3
Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
4
Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
5
To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
6
Mix ricotta with honey, oregano, and hazelnuts.
7
Evenly fill the baked squash halves with the ricotta mixture.
8
If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
9
Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.

176

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 13 ingredients. The key ingredients include: 1 (1 1/2 lb) acorn squash, 1 teaspoon olive oil, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, and more.

Yes, Ricotta Stuffed Acorn Squash falls under the General 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.

Ricotta Stuffed Acorn Squash

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