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Recipe: Acorn Squash With Spinach Stuffing
Similar Categories: Acorn, Squash, Spinach, Stuffing
Serving Size : 6
3 small acorn squash
1 cup chopped celery
3 green onions -- chopped
1 tablespoon vegetable oil
1 10 ounce package 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-inch x 10-inch x 1-inch baking pan. Fill pan with hot water to a depth of 1/2 inch. Bake, uncovered, at 350 degrees 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. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.
3 small acorn squash
1 cup chopped celery
3 green onions -- chopped
1 tablespoon vegetable oil
1 10 ounce package 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-inch x 10-inch x 1-inch baking pan. Fill pan with hot water to a depth of 1/2 inch. Bake, uncovered, at 350 degrees 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. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.
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