Ingredients for Acorn Squash With Spinach Stuffing
- 1 medium acorn squash
- 1/2 cup chopped celery
- Green Onions
- 5 ounces (140g) fresh spinach
- 1 cup plus 2 tablespoons dry breadcrumbs
- 1/4 cup chopped pecans
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
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How to Make Acorn Squash With Spinach Stuffing
- Preheat oven to 350°F (175°C).
- Cut one medium acorn squash in half lengthwise.
- Scoop out and discard the seeds and stringy pulp.
- Place the squash halves, cut-side down, in a 15x10x1-inch baking pan.
- Add 1/2 inch of hot water to the bottom of the pan.
- Bake uncovered for 40 minutes.
- While the squash bakes, prepare the stuffing: In a large skillet, sauté 1/2 cup chopped celery and 1/4 cup chopped onion in 1 tablespoon of water until softened (about 5 minutes).
- Add 5 ounces (140g) fresh spinach and cook until wilted (about 2-3 minutes).
- In a medium bowl, combine the cooked spinach mixture with 1 cup bread crumbs, 1/4 cup chopped pecans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- After 40 minutes, remove the squash from the oven and drain excess water from the pan.
- Turn the squash halves cut-side up.
- Spoon the spinach mixture into the cavity of each squash half.
- Sprinkle the top of each squash with 2 tablespoons of extra bread crumbs.
- Return to the oven and bake for an additional 15-20 minutes, or until the squash is tender and the stuffing is heated through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
2g
Carbs
10g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Stuffings Dressings Main Dish Side Dishes Vegetables American Easy Diabetic Fall Holiday Event Kosher Low Fat Vegan Vegetarian Dietary Thanksgiving Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Midwestern Inexpensive Healthy 2 Low In Something Greens Spinach Squash Taste Mood 3 Steps Or Less Technique 4 Hours Or Less
