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Acorn Squash with Spinach Stuffing Recipe

Acorn Squash with Spinach Stuffing Recipe

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. YIELD: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

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.

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.