Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

25 mins
55 mins
1 hr 20 mins
2 servings


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


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

  • 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; carbohydrates 53.1g; fat 21.1g; cholesterol 24.4mg; sodium 364.2mg. Full Nutrition