Acorn Squash with Spinach and Ricotta

Acorn squash is stuffed with a creamy spinach, brown, and ricotta cheese mixture seasoned with nutmeg and sage in this vegetarian meal for 2.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 442 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• salt to taste
• 2 tablespoons grated Parmesan cheese
• ¼ cup grated Parmesan cheese
• 1 ½ cups ricotta cheese
• ¼ teaspoon ground sage
• 1 tablespoon walnut oil
• ½ teaspoon garlic powder, or to taste
• 3 tablespoons slivered almonds
• ¼ cup half-and-half, or as needed
• 1 (2 pound) acorn squash, halved and seeded
• ground black pepper, or to taste
• 3 cups fresh baby spinach, chopped
• 1 cup cooked brown rice, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.

Step 2

Bake in the preheated oven until toasted, about 5 minutes.

Step 3

Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.

Step 4

Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.

Step 5

Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.

Step 6

Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.

Step 7

Bake until golden brown on top, about 20 minutes.