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Acorn squash is a seasonal gem that graces our tables with its vibrant hues and unique shape. This versatile vegetable is not only a feast for the eyes but also a nutritional powerhouse, making it a popular choice for healthy dishes year-round. Its sweet, nutty flavor and tender texture make it the perfect vessel for a variety of fillings, allowing for endless culinary creativity. One such delightful recipe is Stuffed Acorn Squash with Creamed Spinach, a dish that artfully combines rich flavors and wholesome ingredients.

Stuffed Acorn Squash with Creamed Spinach

Delight in the seasonal flavors of Stuffed Acorn Squash with Creamed Spinach! This nutritious dish combines the sweet, nutty essence of acorn squash with a creamy spinach filling, making it perfect for family dinners or cozy nights in. Packed with vitamins and fiber, it's a delicious way to incorporate more veggies into your meals. Try this versatile recipe, and feel free to customize the filling to suit your taste! #AcornSquash #HealthyEating #SeasonalRecipes #VegetarianDelight #HomeCooking
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Ingredients
  

2 medium acorn squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup fresh spinach, chopped

1/2 cup ricotta cheese

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup breadcrumbs

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds.

    Brush the insides of the squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until tender.

      While the squash is roasting, prepare the creamed spinach. In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped spinach until wilted, about 2-3 minutes.

        In a bowl, combine the sautéed spinach, ricotta cheese, cream cheese, Parmesan cheese, garlic powder, and crushed red pepper flakes. Mix until well combined. Season with salt and pepper to taste.

          Once the acorn squash is done roasting, remove it from the oven and carefully flip them cut-side up.

            Spoon the creamed spinach mixture into each half of the acorn squash, filling generously.

              Sprinkle breadcrumbs on top of each stuffed squash for added texture.

                Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the top is golden and the filling is heated through.

                  Remove from oven, garnish with fresh parsley, and serve warm.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4