Italian Stuffed Squash
Serves 4
2 acorn squash
Olive oil spray
1 tsp Italian seasoning
1 Tbsp minced garlic
1 tsp olive oil
2 large portobello mushrooms, stemmed and chopped
1 Tbsp balsamic vinegar
2 Tbsp dry white wine
10-12 cocktail onions, sliced thin
2 roma tomatoes, seeded and chopped
4 cups baby spinach leaves, chopped
1/4 cup fresh basil leaves, chopped or chiffonade
1/4 tsp salt
Dash fresh ground black pepper
14 oz part skim ricotta cheese
1/4 cup shredded Parmesan cheese
Preheat oven to 400 degrees. Slice acorn squash in half crosswise. You may need to slice a small part of the end off so that each half will lay flat. Scoop out seeds and pulp. Spray the inside of each squash half with olive oil, then sprinkle with Italian seasoning. Place halves into a baking dish filled with 1 1/2" of water. Cover dish with aluminum foil and bake squash for 40-45 minutes, until fork tender.
When squash is halfway done baking, heat a nonstick skillet over medium-high heat. Add olive oil and minced garlic and saute for one minute. Add cocktail onion slices and chopped mushrooms, followed by balsamic vinegar and white wine. Saute for 10 minutes, until mushrooms are softened and sauce is reduced. Stir in chopped tomatoes and chopped spinach. Season with salt and pepper and saute for additional 3-4 minutes. Stir in ricotta cheese, distribute evenly, then reduce heat to low and fold in chopped basil. Continue to heat on low, stirring frequently until squash is baked.
When squash is done baking, remove halves from water bath and place them onto a baking sheet. Fill each half with 1/4 of the mixture and sprinkle with Parmesan cheese. Bake for 7-8 minutes, until filling is heated through and cheese is melted. Enjoy!
Nutrition Info per 1 filled half: 323 calories, 11 g fat, 20 g protein, 27 g carbohydrates, 10 g fiber
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