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

Acorn Squash with Spinach Stuffing Recipe

Publisher Photo
Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Acorn Squash with Spinach Stuffing in Country Extra March 2001, p51

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.

Reviews for Acorn Squash with Spinach Stuffing

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 14, 2014

"I made this and omitted the butter, pecans, and only a dash of salt at the end of sauteing the spinach. This is a very good side dish. Since I only had one acorn squash I didn't use a whole package of spinach. Tasty and healthy!"

MY REVIEW
Reviewed Jun. 4, 2013

"Yum! used panko mixed with parmesan cheese instead of bread crumbs."

MY REVIEW
Reviewed Nov. 14, 2012

"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!"

MY REVIEW
Reviewed Nov. 4, 2012

"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."

MY REVIEW
Reviewed Jan. 31, 2012

"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!"

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