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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.