Acorn Squash with Spinach and Ricotta

Acorn Squash with Spinach and Ricotta

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

Active Time
25 mins
Total Time
80 mins
Yield
2 servings

How to Make It

1. Step
Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
2. Step
Bake in the preheated oven until toasted, about 5 minutes.
3. Step
Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
4. Step
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.
5. Step
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.
6. Step
Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
7. Step
Bake until golden brown on top, about 20 minutes.

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

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