One of the main challenges with vegetarian food is making sure a dinner feels hearty enough. Here, you've got an entire half of an acorn squash per serving, stuffed with mushrooms, spinach, bread cubes, and goat cheese. In other words, it’s not shy on flavor, and the portion feels, well, like dinner. Pro tip: If the squash halves seem unsteady on the baking sheet, you can slice off a little of the outside skin to make a flat base. Serve with a crisp white wine like dry Riesling or Vinho Verde.

Adam Dolge
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

    Advertisement
  • Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese.

  • Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.

  • Toss greens with lemon juice and remaining 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve salad with squash.

Nutrition Facts

470 calories; fat 20g; saturated fat 8g; cholesterol 22mg; fiber 17g; protein 16g; carbohydrates 64g; sodium 791mg; sugars 3g.