Ricotta Recipe ⟶ Acorn Squash with Spinach and Ricotta

Roasted acorn squash stuffed with a creamy ricotta, spinach, and brown rice mixture scented with sage and nutmeg.

Ingredients

• 3 tablespoons slivered almonds
• 1 (2 pound) acorn squash, halved and seeded
• 1 tablespoon walnut oil
• ground black pepper, or to taste
• 3 cups fresh baby spinach, chopped
• 1 ½ cups ricotta cheese
• 1 cup cooked brown rice, or more to taste
• ¼ cup grated Parmesan cheese
• ½ teaspoon garlic powder, or to taste
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground sage
• ¼ cup half-and-half, or as needed
• salt to taste
• 2 tablespoons grated Parmesan cheese

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
2. Bake in the preheated oven until toasted, about 5 minutes.
3. Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
4. Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.
5. Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.
6. Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
7. Bake until golden brown on top, about 20 minutes.

Nutrition Facts

• calories441.6
• carbohydrateContent53.1 g
• cholesterolContent24.4 mg
• fatContent21.1 g
• fiberContent7.4 g
• proteinContent14.3 g
• saturatedFatContent6.1 g
• sodiumContent364.2 mg
• sugarContent6 g