Autumn Baked Spinach Acorn Squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Medium acorn squash
1 1/2 c. Chopped scallions (2 bunches: whites and about 2" of green)
2 Tbsp. Tomato paste
1/2 c. Grated Parmigiano-reggiano
1/2 c. Extra-virgin olive oil
4 Garlic cloves
10-12 c. Spinach
1 c. Coarse dry breadcrumbs
Salt and freshly ground pepper to taste
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Directions: |
Directions:~Preheat oven to 425
~ Cut each acorn squash into quarters and remove the seeds.
~ Cut a small slice off the backside of each squash quarter so it rests flat.
~ Season the squash with salt and pepper.
~ Place the squash pieces on a cookie sheet, drizzle with 1/4 c. of the oil and bake for 45 minutes until tender.
~ While the squash is baking heat the remaining 1/4 c. of oil in a covered pot over medium-high heat until smoking.
~ Add the spinach, scallions and garlic and stir well
~ Cover the pot and cook over medium heat until ingredients are soft.
~ Remove cover and cook until the mixture is nearly dry,
~ Add the tomato paste
~ Remove from heat and allow to cool
~ Preheat broiler
~ Combine the breadcrumbs and parmigiano-reggiano in a small bowl.
~ Divide the spinach mixture among the squash quarters, and top them generously with the breadcrumb mixture, patting gently so that it adheres.
~ Broil the squash until breadcrumbs are browned 1-2 min.
~ Serve warm or at room temperature |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
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