Stuffed Acorn Squash with Ricotta and Spinach is a delightful dish that combines the sweet, nutty flavors of acorn squash with a rich and creamy filling. This recipe is perfect for a cozy dinner, offering a balance of textures and tastes that is both satisfying and nutritious. It’s a great way to enjoy seasonal produce and can easily be made ahead for a quick meal.
Ingredients
• 2 acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish, optional)
Directions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place acorn squash halves, cut side down, on the baking sheet. Bake for 30-35 minutes, or until squash is tender when pierced with a fork.
3. While squash is baking, heat olive oil in a skillet over medium heat.
4. Add chopped onion and minced garlic. Sauté until onion is translucent, about 3-4 minutes.
5. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. In a bowl, combine ricotta cheese, grated Parmesan cheese, nutmeg, salt, and pepper. Add sautéed spinach mixture and stir until well combined.
7. Remove baked squash halves from the oven and carefully flip them over.
8. Fill each squash half with the ricotta-spinach mixture, dividing evenly.
9. Return filled squash halves to the oven and bake for an additional 10-15 minutes, until filling is heated through and tops are lightly golden.
10. Garnish with chopped fresh parsley if desired before serving.
Prep Time
15 minutes
Cooking Time
50 minutes
Total Time
1 hour 5 minutes
Kcal per Serving
320 kcal
Tips
• Choosing Squash: Pick acorn squashes that are heavy for their size with smooth, firm skin free of blemishes or soft spots.
• Make Ahead: Prepare the filling a day ahead and store it in the refrigerator. Fill the squash just before baking.
• Extra Flavor: Add a pinch of red pepper flakes to the filling for a bit of heat.
• Serving Suggestions: Serve with a side salad or crusty bread to complete the meal.
Benefits
• Nutrient-Rich: Acorn squash is high in vitamins A and C, providing essential antioxidants.
• Protein-Packed: Ricotta cheese adds a good amount of protein to the dish, making it satisfying and nutritious.
• Fiber: The spinach and squash provide dietary fiber, promoting good digestion.
• Vegetarian: This recipe is a great option for vegetarians looking for a hearty and flavorful meal.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Make sure to thaw and drain it well before adding it to the skillet.
Q: Can I substitute another type of squash?
A: Yes, butternut squash or delicata squash can be good alternatives. Adjust cooking times as needed.
Q: Is there a vegan option?
A: Substitute ricotta with a vegan ricotta alternative and use nutritional yeast instead of Parmesan for a vegan version.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Stuffed Acorn Squash with Ricotta and Spinach is a delicious and versatile dish that brings out the best of seasonal produce. Whether you’re looking for a comforting weeknight dinner or a dish to impress guests, this recipe is sure to be a hit. Enjoy the delightful combination of flavors and the health benefits that come with this wholesome meal.