SPINACH-STUFFED ACORN SQUASH
A tasty choice for a vegetarian meal or even for non-vegetarians as a nice side dish.
Provided by ChefSandi
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h49m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Brush insides of the acorn squash with melted butter. Dust with garlic powder. Place acorn squash halves cut-side up on the baking sheet.
- Roast in the preheated oven until tender, 50 to 60 minutes.
- Heat oil in a large skillet over medium-high heat. Cook red bell pepper until tender, about 4 minutes. Stir in onion and cook until softened, 3 to 4 minutes. Reduce heat to medium and add garlic; cook until fragrant, about 2 minutes. Stir in spinach until it turns dark green, about 3 minutes.
- Stir bread crumbs into the skillet; cook until lightly toasted, 2 to 3 minutes. Remove from heat; add Parmesan cheese. Mix in feta cheese thoroughly. Season mixture with salt and pepper.
- Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.
- Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 50.1 g, Cholesterol 41.5 mg, Fat 28.9 g, Fiber 7.8 g, Protein 12.8 g, SaturatedFat 11 g, Sodium 810.7 mg, Sugar 9.8 g
SAGE,SAUSAGE AND SPINACH STUFFED ACORN SQUASH
If you love sage, you'll love this one! Can't remember where this came from, probably Southern Living. Makes a tasty main dish or use as a side to grill chicken or pork. Leave out the sausage and sub vegetable broth for a vegetarian meal. Enjoy! Cooking time includes roasting the squash.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Slice squash in half horizontally, scoop out seeds.
- Cut a thin slice offbottoms to allow each to remain upright.
- Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.
- Turn flesh side up and roast another 20-30 minutes until fork tender.
- Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.
- Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.
- Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.
- Add spinach and wilt 2-3 minutes.
- Drain liquid from spinach. Remove from heat.
- Stir in bread crumbs.
- Divide stuffing among squash halves, mounding, if needed.
- Top with cheese.
- Place under preheated broiler for 2-4 minutes until golden brown.
- To serve: Drizzle with balsamic vinegar, if desired.
Nutrition Facts : Calories 728.9, Fat 35.9, SaturatedFat 12.5, Cholesterol 71, Sodium 1686.8, Carbohydrate 72.9, Fiber 10.1, Sugar 4.3, Protein 32.1
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