Ingredients
Scale
- 2 acorn squash
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 4 cups fresh spinach
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Slice the acorn squashes in half and remove the seeds.
- Brush the inside with olive oil and sprinkle with salt.
- Place squash halves cut-side down on a baking sheet.
- Bake for 30 minutes or until tender.
- Meanwhile, in a skillet, heat the olive oil and sauté the onion and garlic until softened.
- Add the mushrooms and cook until browned.
- Stir in the spinach, thyme, salt, and pepper until spinach is wilted.
- Remove from heat and mix in breadcrumbs and Parmesan cheese.
- Once the squash is done, fill each half with the mushroom-spinach mixture.
- Return to the oven for an additional 15 minutes.
- Serve warm.
Notes
- This dish can be prepared ahead of time and baked just before serving.
- Feel free to use other types of cheese for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg