1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (333g) Recipe makes 4 servings
Calories 277
Calories from Fat 132		(47%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 154mg		6%
Potassium 1107mg		31%
Total Carbohydrate 27.8g		9%
	Dietary Fiber 6.1g	24%
	Sugars 0.9g
Protein 14.2g		28%
detailed view... how is this calculated?

Roasted Acorn Squash With Spinach and Gruyere

Recipe #99830 | 1¼ hours | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Sep 15, 2004

This is another good way to fix acorn squash, Plus get another vegetable(Spinach) to help get your 3 to 5 vegetables. This is an easy to make recipe. The recipe comes from Sunset.com.

SERVES 4 (change servings and units)

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

Directions

1
Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
2
Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
3
Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
4
With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
5
Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: JennyLynn99

On Nov 18, 2009

Delicious. I used two squash weighing just over 2 lbs. together. I scooped out just slightly more than the seeds, not going too far into the flesh. The filling filled my 4 halves perfectly. The only thing I changed was that I added a dash of nutmeg, but I do that often with spinach. This dish was AMAZING. 5 bright stars from the BF too. We ate this as a main dish with crusty bread and a glass of wine. Outstanding.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Frankie&Johnny

On Oct 18, 2009

Made this today and it was excellent! I put plenty of cheese and walnuts and used fresh, steamed spinach. The squash without the stuffing was a bit bland - not sure what to do about that. Overall very good and looks awesome when its done too.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef-Boy-I-Be Illinois

On Sep 1, 2009

There are plenty of recipes for squash that use maple syrup, cinnamon and butter, so it's nice to see a savory recipe like this. I was able to get the stuffing into one squash. I microwaved my squash for 10 minutes and seasoned each half with salt, pepper, nutmeg and italian seasoning. To the stuffing mixture, I microplaned one clove of garlic into it and added a few sprigs of fresh thyme. Baked this for 30 mins at 300F and my partner and I thoroughly enjoyed with Cod With Onions and Chives (Kabeljau Mit Schnittlauch Zwiebeln). This is a very filling side dish that could easily be the entree. Thank you, Barb, for sharing this delicious recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: edamammy

On Feb 28, 2007

Wow... so good you forget you're eating healthy vegetables! I used 3 oz. of gruyere and 1 oz. grated reggiano to top it. I also added a bit of nutmeg, sweet paprika and garlic to the stuffing. This will be a family staple!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 24 reviews