Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Rosemary La Puma, San Francisco, California
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Bake in a 400° regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.

  • Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.

  • 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.

Nutrition Facts

251 calories; calories from fat 50%; protein 13g; fat 14g; saturated fat 5.8g; carbohydrates 22g; fiber 7.9g; sodium 154mg; cholesterol 31mg.
Advertisement