Prep 10 mins
Cook 55 mins
Very simple side dish with very simple ingredients. The color is great and the taste is even better. It's a great comfy fall dish.
- 3 small acorn squash
- 1 cup celery, chopped
- 3 green onions, chopped
- 1 lb fresh spinach, chopped
- 6 tablespoons dry breadcrumbs
- 2 tablespoons pecans, chopped
- Cut squash in half; discard seeds. Place squash, cut side down, in 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 inches Bake, uncovered, at 350° for 40 minutes.
- Meanwhile, in a skillet, saute celery and onions in water until tender. Add the spinach; cook and stir until spinach is wilted.
- In a bowl, combine the bread crumbs, pecans. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Bake 15 minutes longer or until the squash is tender.
I've always made acorn squash with the brown sugar and butter recipe. However, we're eating healthy now and this was a nice alternative. Though it wasn't the sugary side dish we were used to, we all cleaned our squash down to the skin. Thanks for the recipe!
Recommendations--I just seasoned it with salt and pepper. The squash needed something else though I have no suggestions. The first time I made this my breadcrumbs got soggy. I might try the broiler for a few minutes next time.