Recipe by LilPinkieJ
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.
Top Review by bitterhill
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.
- 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
Directions See How It's Made
- 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.