Acorn Squash with Spinach Stuffing |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites. 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.
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