![]() ![]() I mean, I’m pretty sure it was seventy degrees just a week ago or something, right? But then last week it was so cold that we had to bust out our winter jackets and yes, the heat finally went on. Stuffed acorn squash makes a perfect side dish for holidays, such as Thanksgiving or Christmas.Anddddd just like that, our heat is on for the season. Roasted Brussels Sprouts with Maple Butternut Squash, Pumpkin Seeds, and Dried Cranberries.Garlic Green Beans with Olive Oil and Parmesan.Broccoli Cashew Salad with Apples, Pears, and Cranberries.To keep this dinner vegetarian, serve stuffed acorn squash with Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries or Green Beans with Pine Nuts. I have a few favorites, such as this Arugula Salad with Apples, Cranberries, and Pecans or a beautiful Mandarin Orange Salad with Brussels Sprouts and Balsamic Glaze. To make this meal picture-perfect, serve a salad with seasonal Autumn ingredients. Reheat the squash in the preheated oven at 350 F for about 30 minutes or until the cheese is melted. I do not recommend freezing this dish as that will change the texture of the spinach-cheese mixture. Store roasted acorn squash in an airtight container in the refrigerator for up to 5 days. How to store and reheat stuffed acorn squash You can use shredded Mozzarella (part-skim, low-moisture), Gruyere cheese, Asiago, Provolone, or Fontina cheese. However, you can use a variety of cheeses instead of Parmesan cheese. I would keep the cream cheese and not replace it with any other, as it has a perfect texture for melting. This recipe uses 2 kinds of cheeses: cream cheese and Parmesan. You can use spinach, kale, or Swiss chard to stuff the acorn squash with. Watch the squash carefully - it can burn easily. Broil the stuffed acorn squash briefly (for about 5 minutes) in the oven until the cheese mixture turns golden here and there.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. Next, briefly broil the acorn squash halves until they turn golden-brown on top.The stuffed acorn squash is put back in the oven until the cheese mixture bubbles and melts into a luscious creamy deliciousness.Then, they are stuffed with the spinach and cheese mixture.First, the acorn squash halves are drizzled with olive oil, seasoned with salt and pepper, and roasted in the oven.There are only 4 main ingredients (acorn squash, spinach, Parmesan, and cream cheese) + 4 secondary ingredients (olive oil, salt, pepper, and fresh thyme). This vegetarian stuffed acorn squash is a cozy Autumn recipe made with seasonal veggies and greens. If you're looking for a beautiful holiday side dish that is easy to make and requires just a few ingredients, look no further. This vegetarian and gluten-free recipe will become your new favorite Autumn comfort food! The acorn squash is stuffed with a creamy spinach mixture made with Parmesan and cream cheese. Stuffed Acorn Squash is a perfect Fall recipe, and it also makes a gorgeous holiday side dish. ![]()
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