Acorn Squash with Spinach and Ricotta Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.
Ingredients
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Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
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Bake in the preheated oven until toasted, about 5 minutes.
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Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
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Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.
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Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.
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Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
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Bake until golden brown on top, about 20 minutes.
Per Serving: 442 calories; protein 14.3g; carbohydrates 53.1g; fat 21.1g; cholesterol 24.4mg; sodium 364.2mg. Substitute your favorite oil for the walnut oil if desired.