Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.

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Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.

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  • Bake in the preheated oven until toasted, about 5 minutes.

  • Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.

  • Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.

  • Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.

  • Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.

  • Bake until golden brown on top, about 20 minutes.

Cook's Notes:

Substitute your favorite oil for the walnut oil if desired.

Substitute 1/2 box frozen chopped spinach for the fresh if desired.

Substitute cream for the half-and-half if desired.

Nutrition Facts

442 calories; protein 14.3g 29% DV; carbohydrates 53.1g 17% DV; fat 21.1g 33% DV; cholesterol 24.4mg 8% DV; sodium 364.2mg 15% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
10/18/2017
This is wonderful! I didn t have quinoa so I used couscous next time I won t use the entire box so there is more of the veggie mixture in it. I also used one acorn squash that I partially peeled sliced in thick chunks took out the seed drizzled with olive oil and baked at 400 until tender and brown. We serve them along side and they were pretty and delicious Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2017
This is wonderful! I didn t have quinoa so I used couscous next time I won t use the entire box so there is more of the veggie mixture in it. I also used one acorn squash that I partially peeled sliced in thick chunks took out the seed drizzled with olive oil and baked at 400 until tender and brown. We serve them along side and they were pretty and delicious Read More
(1)
Rating: 4 stars
09/14/2017
I liked the fundamentals of this recipe- acorn squash stuffed with spinach and cheese. I did make a lot of personal tweaks though. I omitted the almonds alltogether because I personally do not enjoy nuts in my food. For the spices send herbs I added fresh basil smoked paprika and a dash of cinnamon. In the filling I also added a squeeze of lemon juice and smoked cheddar cheese in addition to the ricotta and parmesean. The recipe turned out great! Creamy cheesy smoky and herby! Read More
(1)
Rating: 5 stars
04/07/2019
Enjoyed this alot. It was relative easy and was delicious. Read More
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