This recipe is one that I’ve been wanting to try for a while, and just never got around to doing. It comes from a recipe card book I picked up a while back, and just looks so delicious. The recipe can be found at Tasteofhome.com here. I’m fairly sure this recipe can be easily converted into a vegan option for any dinner as well, if one omits the butter for something else, and do be careful for those with nut allergies, as there are pecans.
Prep: 20 min. Bake: 55 min.
MAKES: 6 servings
- 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
- 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.
- 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.
- In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Fill with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender. .
One might try a savory option and add ground meat while cooking.
1 each: 189 calories, 7g fat (2g saturated fat), 5mg cholesterol, 337mg sodium, 32g carbohydrate (6g sugars, 6g fiber), 5g protein.