Spinach and cheese stuffed squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 butternut squash2 cups spinach (baby leaf)100g half fat mature cheese
Cut the squash in half from ther top to the bottom, so you have 2 long halves.
Scoop out the seeds.
Place squash halves on a baking try and cook for 20 minutes at 350F.
Grate the cheese while the squash is cooking
Take the squash out the oven and fill the hole left by the seeds with 1 cup of spinach.
Sprinkle half the grated cheese over each squash half.
Cook for a further 10 minutes, until the spinach has wilted and the cheese is bubbling.
Serve 1 half to each person.
Number of Servings: 2
Recipe submitted by SparkPeople user VICKYPALMTREE.
Scoop out the seeds.
Place squash halves on a baking try and cook for 20 minutes at 350F.
Grate the cheese while the squash is cooking
Take the squash out the oven and fill the hole left by the seeds with 1 cup of spinach.
Sprinkle half the grated cheese over each squash half.
Cook for a further 10 minutes, until the spinach has wilted and the cheese is bubbling.
Serve 1 half to each person.
Number of Servings: 2
Recipe submitted by SparkPeople user VICKYPALMTREE.
Nutritional Info Amount Per Serving
- Calories: 293.9
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,214.0 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 4.3 g
- Protein: 22.9 g
Member Reviews
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KFCOOKE
I boiled the squash for 5 minutes covered, peeled with a veggie peeler, cubed, tossed with olive oil, salt, pepper, and 2 cloves minced garlic. Baked for 20 min at 400F, tossed with the spinach and cheese, and baked 10 more minutes. Awesome! Nutty and earthy! - 10/26/08
Reply from ~*~VICKY~*~ (4/26/09)
Sounds delicious. Tonight I am going to try scooping out the flesh after baking, mashing with the spinach and cheese and returning to the skins until browned. I hope it will work... maybe with some couscous.