Acorn Squash with Spinach Stuffing Recipe

Acorn Squash with Spinach Stuffing Recipe Acorn Squash with Spinach Stuffing Recipe photo by Taste of Home Rating 4

Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.

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Acorn Squash with Spinach Stuffing Recipe
  • Prep: 20 min. Bake: 55 min.
  • Yield: 6 Servings
20 55 75

Ingredients

  • 3 small acorn squash
  • 1 cup chopped celery
  • 3 green onions, chopped
  • 1 tablespoon vegetable oil
  • 1 package (10 ounces) fresh spinach, chopped
  • 1/2 teaspoon salt, divided
  • 6 tablespoons dry bread crumbs
  • 2 tablespoons chopped pecans
  • 1 tablespoon butter

Directions

  • Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes.
  • Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted.
  • In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 189 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 337 mg sodium, 32 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Acorn Squash with Spinach Stuffing in Country Extra March 2001, p51

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Reviews for Acorn Squash with Spinach Stuffing

Acorn Squash with Spinach Stuffing Recipe

Acorn Squash with Spinach Stuffing

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(1-4) of 4 reviews

Reviewed on Nov. 14, 2012 by mkjohnson

I made acorn squash for the first time using this recipe -- my husband and I both loved it! I sauteed some fresh garlic with the onions and celery. Next time I will try the parmesan suggestion, too!

Reviewed on Nov. 04, 2012 by PaigeIdzerda

This is an excellent recipe, I sprinkled fresh grated parmesan cheese on top after baking and put back into the oven to melt, I will definitely be making this often. Thank you for the great recipe and to the cook who suggested microwaving 4 min for cutting the squash easily.

Reviewed on Jan. 31, 2012 by redisaid

Loved the flavors in this recipe as well as the ease of making it. I had to microwave the squash for a few minutes (about 4) in order to cut it safely as it was so hard. Next time I will brush the cut sides with additional butter for moisture and flavor but other than that, I loved it and will make it often!

Reviewed on Sep. 28, 2011 by spiderman13

I also added some white rice which was amazing!!

 
 

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