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Roasted Squash with Spinach and Gruyere
Acorn squash halves stuffed with spinach, cheese, and walnuts make a delicious meal. Round out the menu with a loaf of crusty bread.
- 2 acorn squash (about 1 lb. each)
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 1/2 cups shredded Gruyere cheese
- 1/2 cup walnut halves, chopped
- Salt and fresh-ground pepper
Preheat oven to 425 degrees F. Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a lightly oiled 10- by 15-inch pan.
Bake until squash is just tender when pierced, about 25 minutes. Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 1 cup of the cheese, the walnuts, and salt and pepper to taste.
With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/2 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.
To shorten the pre-dinner prep time, you can roast the squash the night before, then simply reheat the halves for a few minutes before adding the spinach mixture.