Ricotta Stuffed Acorn Squash

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READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
  • Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
  • 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.
  • To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
  • Mix ricotta with honey, oregano, and hazelnuts.
  • Evenly fill the baked squash halves with the ricotta mixture.
  • If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
  • 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.
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