Savory Roasted Acorn Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 277.1
- Total Fat: 18.2 g
- Cholesterol: 31.2 mg
- Sodium: 136.0 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 7.4 g
- Protein: 12.1 g
View full nutritional breakdown of Savory Roasted Acorn Squash calories by ingredient
Introduction
This is a great alternative to the usual sweet acorn squash recipes. This recipe is quite filling on its own, but works well with a quarter cup of cooked couscous if you need a starch. Perfect for work lunches or a dinner party. It will pleasant surprise everyone mouth with these savory flavors. I found this recipe on food.com. Barb Gertz submitted the original recipe and I tweaked it a bit. This is a great alternative to the usual sweet acorn squash recipes. This recipe is quite filling on its own, but works well with a quarter cup of cooked couscous if you need a starch. Perfect for work lunches or a dinner party. It will pleasant surprise everyone mouth with these savory flavors. I found this recipe on food.com. Barb Gertz submitted the original recipe and I tweaked it a bit.Number of Servings: 4
Ingredients
-
2 Acorn (Winter) Squash
1 10 oz Frozen Spinach Package (Thawed)
4 oz Gruyere cheese (shredded)
1/4C Pecans (chopped)
Salt and Pepper
Directions
-Preheat oven to 400° F.
- Clean and cut squash into halves. Scoop out and discard seeds.
- Cover a cookie sheet with aluminum foil. Easy clean up and easy flip later.
- Lightly rub squash halves with olive oil. I usually just put a 1/2 Tbsp in my hand and rub it all over 2 halves. 1 Tbsp should cover all 4 halves. Place cut side down on the foiled cookie sheet.
- Bake 30 minutes or until tender and beginning to caramelize around the edges.
- While baking the squash, strain and squeeze the excess water out of the thawed spinach.
- In a bowl, mix the shredded Gruyere, pecans, and salt and pepper to taste.
-Briefly remove squashes from oven once tender. Flip halves over. Scoop the spinach mixture with fingers into each half.
- Return to oven and cook for 15 minutes or until cheese is completely melted.
-Serve and enjoy!
Serving Size: makes 4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user MIXEDGIRLIE.
- Clean and cut squash into halves. Scoop out and discard seeds.
- Cover a cookie sheet with aluminum foil. Easy clean up and easy flip later.
- Lightly rub squash halves with olive oil. I usually just put a 1/2 Tbsp in my hand and rub it all over 2 halves. 1 Tbsp should cover all 4 halves. Place cut side down on the foiled cookie sheet.
- Bake 30 minutes or until tender and beginning to caramelize around the edges.
- While baking the squash, strain and squeeze the excess water out of the thawed spinach.
- In a bowl, mix the shredded Gruyere, pecans, and salt and pepper to taste.
-Briefly remove squashes from oven once tender. Flip halves over. Scoop the spinach mixture with fingers into each half.
- Return to oven and cook for 15 minutes or until cheese is completely melted.
-Serve and enjoy!
Serving Size: makes 4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user MIXEDGIRLIE.