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Stuffed Acorn Squash with pomegranate

Stuffed Acorn Squash with Spinach, Fuji Apples and Pomegranates

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This recipe uses peak-of-season fall produce to make a vegetarian dinner with complex flavors and aphrodisiac ingredients. 
Course Main Course
Cuisine American
Cooking Style vegan, Vegetarian
Diet and Health gluten-free, Healthy, low fat
Seasonal autumn, Halloween, Thanksgiving
Ingredient acorn squash, pomegranate
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 4 servings
Author Diane Brown

Ingredients

  • 4 acorn squash cut into quarters, seeds removed
  • olive oil salt & pepper
  • 2 shallots diced
  • 2 large Fuji apples cores removed, diced
  • 1 cups bunch spinach thoroughly washed, about 4packed
  • 1 tsp grated nutmeg
  • 1/4 cup pomegranate arils (kernels)

Instructions

  • Heat oven to 375.
  • Place acorn squash on a baking sheet and season generously with olive oil, salt and pepper.
  • Roast in oven for 30 to 40 minutes, until tender to the probing of a fork.
  • Remove from oven.
  • While squash is roasting, heat a large skillet and drizzle with olive oil.
  • Cook shallots, stirring occasionally, until translucent, then add apples and cook until browned and juicy.
  • Add spinach to the pan and cook until wilted.
  • Season with salt, pepper and nutmeg.
  • Distribute the spinach mixture on top of the squash and return to oven until the squash and spinach are heated through.
  • Sprinkle pomegranate seeds on top and serve.