To use cooking time efficiently, make the spinach and cheese mixture while you roast the acorn squash in the oven.While I used fresh spinach, you can also use frozen spinach (thawed and squeezed dry) in place of fresh.Watch closely not to burn the squash and the cheese mixture. Broil for 3 or 5 minutes to get golden crust over cheese. Roast the stuffed acorn squash in the preheated oven at 400 F for 20 more minutes to melt the cheese mixture. Sprinkle the cheese mixture with half of the fresh thyme. Divide the spinach and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled. Make spinach and cheese mixture by combining together cream cheese, shredded Parmesan cheese, and cooked spinach. Remove from oven and turn the squash cut sides up. Roast the squash cut sides down in the preheated oven at 400 F for 30 minutes. Drizzle cut sides of squash with olive oil and season with salt and pepper. First, prepare the acorn squash by carefully slicing each one in half. How to make stuffed acorn squash (step-by-step photos) You will never miss meat with this creamy deliciousness. This meatless recipe features roasted acorn squash, fresh spinach, cream cheese, and Parmesan.
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