Goat Cheese and Mushroom Stuffed Acorn Squash Recipe
Goat Cheese and Mushroom Stuffed Acorn Squash
Busy schedule? Meal-prep this recipe (through step 4), chill, and bake when you’re ready, allowing an extra 10 to 15 minutes of baking time. Serve with a green salad for a light meal or as a side with chicken or pork.
- 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
- 2 acorn squash (about 2 lb each), halved lengthwise, seeds removed
- Salt and pepper
- 8 ounces wild mushrooms or cremini mushrooms, trimmed and chopped
- 1 large shallot, chopped
- 5 ounces baby spinach
- 1/4 cup white wine
- 3 ounces (3 slices) Skagit Valley Sandwich Loaf or Miche, cut into 1/2-in pieces
- 4 ounces Metropolitan Market Goat Cheese, divided
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush 1 tablespoon oil on cut side of squash halves; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place squash on parchment-lined baking sheet. Cover loosely with foil or parchment. Bake for 20 to 25 minutes or until just tender. Remove from oven.
- While squash bakes, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring often, until shallot softens, about 2 minutes. Add wine; cook, stirring often, until mushrooms are tender, 3 to 4 minutes. Add spinach and cook for 1 minute or until wilted. Season with 1/4 teaspoon salt and 1/8 teaspoon 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 for 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)
Fat: 16 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 260 mg
Carbohydrates: 39 g
Fiber: 5 g
Sugar: 2 g
Protein: 11 g
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