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Acorn Squash with Spinach Stuffing

Acorn Squash with Spinach Stuffing
Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.
6 ServingsPrep: 20 min. Bake: 55 min.

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.
© Taste of Home 2013

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Acorn Squash with Spinach Stuffing (continued)

Nutrition 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.
© Taste of Home 2013