Latest Menu Blend Acorn Squash with Spinach and Ricotta

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Acorn Squash with Spinach and Ricotta

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

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 1/2 cups ricotta cheese
1 cup cooked brown rice, or more to taste
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder, or to taste
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
1/4 cup half-and-half, or as needed
salt to taste
2 tablespoons grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 2M	Ready in : 1H20M

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.

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.

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