 Acorn Squash Filled with Savory Spinach
Makes 8 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Acorn Squash Filled with Savory Spinach
|
|
|
|
Ingredients
|
|
4
|
small acorn squash
|
|
2
|
tablespoons FILIPPO BERIO® Olive Oil
|
|
1
|
(10-ounce) package frozen chopped spinach, thawed and drained
|
|
1
|
(8-ounce) container ricotta cheese
|
|
1
|
tablespoon grated Parmesan cheese
|
|
1/4
|
teaspoon freshly ground black pepper
|
|
1/8
|
teaspoon salt
|
|
1/8
|
teaspoon ground nutmeg
|
|
|
|
|
|
|
|
|
|
Preheat oven to 325°F. Cut squash crosswise in half. Scoop out seeds and fibers; discard. Brush insides and outsides of squash halves with olive oil. Place in large shallow roasting pan. Bake, uncovered, 35 to 40 minutes or until tender when pierced with fork.
|
|
In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, pepper, salt and nutmeg. Spoon equal amounts of spinach mixture into squash halves. Bake, uncovered, an additional 10 to 15 minutes or until heated through.
|
| |
|
To Microwave
Prepare squash as directed above. Place in large shallow microwave-safe dish. Cover with vented plastic wrap. Microwave on HIGH (100% power) 10 to 12 minutes or until squash are softened, rotating dish halfway through cooking. Prepare filling; spoon into squash halves. Cover with vented plastic wrap; microwave on HIGH 6 to 8 minutes or until filling is hot and squash are tender when pierced with fork.
|
|
|
|
© Filippo Berio® Olive Oil
|
|
|
|
|
|
Printed
from fbnr.com
|
|
