Ingredients
2 (1 lb) acorn squash
1 (10 ounce) package frozen chopped spinach, thawed
salt & fresh ground pepper
4 ounces shredded gruyere cheese
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; place squash halves, cut side down, in a 10-by-15 inch pan. bake in a 400 degree 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 of squash; sprinkle 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, serve.