This is a yummy vegetarian main dish! For extra flavor, toast the walnuts before using.
Roasted Squash with Spinach and Gruyère
When Rosemary La Puma's nutritionist encouraged her to include three to five vegetables a day in her menus, she turned to roasting, in addition to other basic preparation techniques, because it's so easy. And La Puma likes roasted squash as a natural bowl for one more vegetable, spinach.
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- Calories: 251
- Calories from fat: 50%
- Protein: 13g
- Fat: 14g
- Saturated fat: 5.8g
- Carbohydrate: 22g
- Fiber: 7.9g
- Sodium: 154mg
- Cholesterol: 31mg
- 2 acorn squash (about 1 lb. each)
- 1 package (10 oz.) frozen chopped spinach, thawed
- 1 cup shredded gruyère cheese (about 4 oz.)
- 1/4 cup chopped walnuts
- Salt and fresh-ground pepper
- 1. Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a 10- by 15-inch pan.
- 2. Bake in a 400° regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
- 3. Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.
- 4. With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/4 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.
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