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Roasted Acorn Squash With Spinach and Gruyere
At a Glance
- Total
- 1 hr 5 min
- Servings
- 4 servings
Categories
- Side Dish
- Roasting
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
184.3
per serving
737 for selected servings
Fat
9.3g
per serving
37g for selected servings
Sugar
0g
per serving
0g for selected servings
Protein
10g
per serving
40g for selected servings
Carbohydrates
19.5g
per serving
78g for selected servings
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
Roasted acorn squash filled with chopped spinach and shredded Gruyere cheese.
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Ingredients
- 2 (1 lb) acorn squash
- 1 (10 ounce) package frozen chopped spinach, thawed
- 4 ounces shredded Gruyere cheese
Instructions
Preheat the oven.
Halve the acorn squash and remove the seeds.
Roast the squash until tender.
Drain the thawed spinach well.
Fill the roasted squash with spinach and shredded Gruyere.
Return to the oven and bake until the cheese is melted.
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