Roasted Acorn Squash With Spinach and Gruyere

Submitted by Barb G.

"This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com."

 

• Ready In: 1hr 5mins
• Ingredients: 5
• Serves: 4

ingredients

• 2 (907.18 g) acorn squash
• 283.49 g package frozen chopped spinach, thawed
• 113.39 g shredded gruyere cheese
• 59.14 ml chopped walnuts
• salt & fresh ground pepper

directions

1. Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
2. Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
3. Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
4. With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
5. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

Reviews

[nikki123]

Made a few modifications after reading the other reviews but overall really liked the recipe! To increase the flavor of the filling I added chopped onion, garlic, and spices and also added some plain yogurt to address the dryness comments. To serve as a main, I added 1/2 c. of cooked brown rice and then the squash was overlowing with filling but it still looked nice. Will be making this again!

 

[Chef-Boy-I-Be Illin]

There are plenty of recipes for squash that use maple syrup, cinnamon and butter, so it's nice to see a savory recipe like this. I was able to get the stuffing into one squash. I microwaved my squash for 10 minutes and seasoned each half with salt, pepper, nutmeg and italian seasoning. To the stuffing mixture, I microplaned one clove of garlic into it and added a few sprigs of fresh thyme. Baked this for 30 mins at 300F and my partner and I thoroughly enjoyed with Recipe #166394. This is a very filling side dish that could easily be the entree. Thank you, Barb, for sharing this delicious recipe!

 

[Melissa and her Pan]

This was really good. My 4 year old and my 1 year old both loved it, and so did I. I'll definitely make this again. Thanks!

 

[MollyJ]

Like many, I used this as a template recipe and it is a worthy recipe. I had some feta cheese on hand and used a combo of cottage cheese, an egg, some feta, oregano, a few chopped kalamata olives, ground pepper and some almond nuts (for crunch). I had a very small acorn squash and some excess filling and I just baked it along side the finishing squash. My husband said it was a do-over. CSA creativity!

 

[CCPontiac]

This was absolutely beyond awesome! My definite new fave way to prepare acorn squash. I did tweak the recipe a bit, based largely on other reviews. I whisked together one egg, a couple of tblsp. light sour cream, 1+ tsp. minced garlic, 1+ tsp. dried minced onion, about 1/4 tsp. garlic-parsley salt, 1/2 tsp. dry mustard & 1/4 tsp. or so ground pepper. Then added 3/4 cup shredded Swiss cheese, 1/2 cup chopped walnuts (yes, I doubled the walnuts) and the thawed spinach, and folded together well before stuffing the pre-baked squash. I used one large squash (2 halves), and it was a perfect fit. Topped with remaining cheese and baked as indicated. The egg and light sour cream prevented any dryness at all, and added a bit of protein as well. EXCELLENT.