- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 187.1
- Total Fat: 6.6 g
- Cholesterol: 9.6 mg
- Sodium: 123.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.8 g
- Protein: 8.2 g
my Acorn Squash stuffed w/ SpinachSubmitted by: LSMITH2012
IntroductionAcorn Squash Filled with Savory Spinach Acorn Squash Filled with Savory Spinach
# *Squash, winter, acorn, raw, 1 squash (4 inch dia) (remove)
# Olive Oil, .5 tbsp (remove)
# Spinach, cooked, 1 cup (remove)
# Ricotta Cheese, part skim milk, 2 oz (remove)
# Parmesan Cheese, grated, .33 tbsp (remove)
# Pepper, black, 1 tsp (remove)
# Nutmeg, ground, .25 tsp
Cut squash crosswise in half. Scoop out seeds and fibers; discard.
Brush insides and outsides of squash halves with olive oil.
Place in large shallow roasting pan.
Bake, uncovered, 35 to 40 minutes or until tender when pierced with fork.
In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, pepper and nutmeg. Spoon equal amounts of spinach mixture into squash halves. Bake, uncovered, an additional 10 to 15 minutes or until heated through.
Number of Servings: 4
Number of Servings: 2
Recipe submitted by SparkPeople user RAZORBLADESINS.