Roasted Acorn Squash With Spinach and Gruyere
- Ready In:
- 1hr 5mins
- 2 (1 lb) acorn squash
- 1 (10 ounce) package frozen chopped spinach, thawed
- 4 ounces shredded gruyere cheese
- 1⁄4 cup chopped walnuts
- salt & fresh ground pepper
- 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.
- Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
- Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
- 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.
- Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.
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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!
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.
I think this recipe is a good start for us. I've never had acorn squash before so I didn't know what to expect. Now I know. Next time I'll kick up the flavor a little bit as I found this to be very bland. I think I'll season the actual squash better as well as add some garlic and onion to the spinach mixture. All in all it was still good and everyone is game for another try.
Very good! My husband is not a winter squash fan but I'm trying to eat more within the seasons. He liked the end result. I did make some changes as per some other reviews.The following is for 2 halves of one acorn squash (2 servings) I added 1 - 1.5 c. brown rice, used fresh baby spinach (uncooked), chopped 2 garlic cloves, added a dusting of cayenne ( 1/8 tsp? ) and rosemary ( 1/4 tsp? ), 1/4 of an onion diced and 4 oz. yogurt. Remember to roast squash cut side down! I cooked mine cut side up and it dried out a bit. Very good and filling vegetarian entree. Thanks!