Acorn Squash with Spinach and Ricotta Recipe

Recipesfull introduces to you: Popular Recipes. (Acorn Squash with Spinach and Ricotta Recipe). Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.

Brief

Prep 25 mins

Cook: 55 mins

Total: 1hr20 mins

Servings: 2

Yield: 2 servings

Acorn Squash with Spinach and Ricotta Recipe

Ingredients

3 tablespoons slivered almonds

1 (2 pound) acorn squash

halved and seeded

1 tablespoon walnut oil

ground black pepper

or to taste

3 cups fresh baby spinach

chopped

1 ½ cups ricotta cheese

1 cup cooked brown rice

or more to taste

¼ cup grated Parmesan cheese

½ teaspoon garlic powder

or to taste

¼ teaspoon ground nutmeg

¼ teaspoon ground sage

¼ cup half-and-half

or as needed

salt to taste

2 tablespoons grated Parmesan cheese

Fruits and Vegetables

Directions

Step 1

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

Step 2

Bake in the preheated oven until toasted about 5 minutes.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

Bake until golden brown on top about 20 minutes.

Nutritional Information

Acorn Squash with Spinach and Ricotta Recipe

Servings Per Recipe:2

Calories: 441.6

% Daily Value *

Protein: 14.3g 29%

Carbohydrates: 53.1g 17%

Dietary Fiber: 7.4g 30%

Sugars: 6g

Fat: 21.1g 33%

Saturated Fat: 6.1g 30%

Cholesterol: 24.4mg 8%

Vitamin A Iu: 5232.4IU 105%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.6mg 40%

Vitamin C: 38.1mg 64%

Folate: 136.7mcg 34%

Calcium: 357.7mg 36%

Iron: 4.1mg 23%

Magnesium: 193mg 69%

Potassium: 1253.2mg 35%

Sodium: 364.2mg 15%

Thiamin: 0.5mg 48%

Calories From Fat: 189.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like