Roasted Acorn Squash With Spinach and Gruyere

4.50 (32)
⏱ 65 mins 🍽 4 serving(s) 🏷 Spinach

This recipe offers a tasty method for preparing acorn squash. The squash halves are first roasted until tender. They are then filled with a flavourful combination of spinach, Gruyere cheese and chopped walnuts before being returned to the oven to melt the cheese. It's a satisfying dish that incorporates multiple vegetables in one simple bake.

Roasted Acorn Squash With Spinach and Gruyere

Ingredients

  • 2 (1 lb) acorn squash
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 4 ounces shredded gruyere cheese
  • 1/4 cup chopped walnuts
  • salt & fresh ground pepper

Method

  1. Rinse the acorn squash and cut each one in half lengthwise. Remove and discard the seeds. Place the halves with the cut side facing down into a 10-by-15 inch baking pan.
  2. Place the pan in a 400 degree regular or convection oven. Bake until the squash becomes tender when pierced, which will take 25 to 30 minutes.
  3. While the squash bakes, squeeze any excess moisture from the thawed spinach. Combine the spinach with 3/4 cup of the shredded Gruyere and the walnuts in a bowl. Add salt and fresh ground pepper according to your taste.
  4. Use tongs or a spatula to carefully turn the squash halves over. Divide the spinach mixture evenly, spooning it into the hollowed-out centres of each squash half. Top with the remaining 1/4 cup of cheese.
  5. Place the filled squash back into the oven. Continue baking until the cheese has melted and the filling is hot all the way through, about 15 to 20 minutes. Serve immediately.

Nutrition (per serving)

Sodium154900 mg

Recipe details

CategorySpinach
AuthorBarb G.