Acorn Squash Stuffed with Mushrooms and Goat Cheese
Serves 4
It's easy to prepare these in advance and simply bake to warm up before serving. Pair with a green salad for a light meal or serve as a side dish with chicken or pork.
Ingredients
- 4 tablespoons extra virgin olive oil (divided use)
- 2 acorn squash (about 2 pounds each) (halved lengthwise, seeds removed)
- Kosher salt (to taste)
- Pepper (to taste)
- 8 ounces wild mushrooms or cremini mushrooms (trimmed and chopped)
- 1 large shallot (chopped)
- 1/4 cup white wine
- 5 ounces baby spinach
- 3 slice miche or other rustic bread (cut into 1/2-inch pieces)
- 4 ounces goat cheese (divided use)
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush 1/2 tablespoon oil on cut side of each squash half. Season with salt and pepper.
- Place squash on prepared baking sheet. Cover loosely with foil. Bake 20 to 25 minutes or until just tender.
- While squash bakes, heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and shallot. Cook, stirring often, until shallot softens, about 2 minutes. Add wine and cook, stirring often, until mushrooms are tender, 3 to 4 minutes. Add spinach and cook 1 minute more, until wilted. Season with salt and pepper. Remove from heat and fold in bread and 3/4 of the cheese.
- Reduce oven temperature to 350°F.
- Spoon mushroom mixture into center of squash halves. Sprinkle with remaining cheese. Return to oven and bake 10 to 15 minutes or until filling is hot and cheese on top begins to brown. Serve warm.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 340
- Fat: 16.0 g
- Saturated Fat: 5.0 g
- Trans Fat: 0.0 g
- Cholesterol: 20.0 mg
- Sodium: 260.0 mg
- Carbohydrates: 39.0 g
- Fiber: 5.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 11.0 g