Spinach-Stuffed Acorn Squash
6
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- Ready In:
- 1hr 10mins
- Serves:
- Units:
6
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ingredients
- 2 large acorn squash
- 1 cup cooked finely-chopped spinach
- 1 large yellow onion, finely chopped
- 1 tablespoon olive oil
- 1⁄2 cup fine breadcrumbs or 1/2 cup wheat germ
- salt or salt substitute
- freshly-cracked pepper
- 1 dash nutmeg
directions
- Preheat oven to 375 degrees.
- Halve squash at width, remove top stem, and discard seeds.
- Set aside.
- In a skillet saute onions in oil until clear.
- Combine with all other stuffing ingredients and seasonings.
- Fill squash shells with mixture.
- Set halves into deep oven-proof dish, add 2 to 3 inches of water, cover with foil, and bake 40 minutes at 375 degrees or until soft.
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RECIPE MADE WITH LOVE BY
@Dancer
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Deelicious. The family really enjoyed it. I used frozen spinach and it was nice and quick to make. I added a little cayenne for some spice. Thanks!Reply
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Made this for Thanksgiving. Used shallots instead of yellow onion. This went over very well. With so much food at TG, quarted each half to get eight servings out of one squash. Will definately make again, super simple.Reply
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Made this for Thanksgiving. Used shallots instead of yellow onion. This went over very well. With so much food at TG, quarted each half to get eight servings out of one squash. Will definately make again, super simple.Reply
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Really good! I added a little parm as others suggested and it was perfect. Much faster and easier ot throw together than I expected too! Thanks for sharing.Reply
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Really yummy! We didn't have nutmeg but we added parmesan like the previous reviewer suggested. This was GONE by my husband and two toddlers in no time.Reply
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