Simple Cuisine Menu Acorn Squash with Spinach and Ricotta :: The Best Recipes

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Acorn Squash with Spinach and Ricotta

"Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice combination scented with sage and nutmeg."

Ingredients :

three tablespoons slivered almonds
1 (2 pound) acorn squash, halved and seeded
1 tablespoon walnut oil
ground black pepper, or to taste
3 cups sparkling toddler spinach, chopped
1 half of cups ricotta cheese
1 cup cooked brown rice, or more to taste
1/4 cup grated Parmesan cheese
half of teaspoon garlic powder, or to taste
1/4 teaspoon floor nutmeg
1/4 teaspoon floor sage
1/4 cup half of-and-1/2, or as wished
salt to flavor
2 tablespoons grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 2M	Ready in : 1H20M

Preheat oven to 350 tiers F (one hundred seventy five ranges C). Spread almonds on a baking sheet.
Bake within the preheated oven until toasted, about five minutes.
Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
Bake squash in the preheated oven till on the whole tender, approximately 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of every 1/2.
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 of-and-half gently until filling is wet but nonetheless dry enough to maintain its form. Season with salt and pepper.
Stuff squash halves with filling, urgent gently until crowned by means of 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on pinnacle.
Bake until golden brown on pinnacle, about 20 mins.

Notes :

Substitute your favored oil for the walnut oil if favored.
Substitute half of container frozen chopped spinach for the sparkling if preferred.
Substitute cream for the half-and-half of if favored.

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