October 23, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Mushrooms, Squash, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Broil, Oven Bake, Stove Top, Vegetarian, Kosher Dairy more
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"Each serving is an entire half of an acorn squash, stuffed with mushrooms, spinach, bread cubes, and goat cheese. Soooo, it’s not shy on flavor and the portion feels like "dinner". If the squash halves are a little rocky on the baking sheet, just slice off a little of the outside skin to make a flat base. This would be excellent with a crisp white wine like dry Riesling or my favorite Portuguese wine - Vinho Verde. A Real Simple recipe!"
Preheat oven to 425°F and line a backing sheet with parchment paper.
Brush 1 tablespoon oil on cut side of squash halves; season with ￼1/2 teaspoon salt and 1/4 teaspoon pepper. Place squash, cut side down, on the baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.
While squash is baking, 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 1/4 teaspoon salt and 1/8￼ teaspoon pepper. Remove from heat and fold in bread and cheese.
Divide the mushroom mixture among the four squash halves, return to oven, and bake until tender, about 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, 1/4¼ teaspoon salt, and ￼1/8 teaspoon pepper. Serve salad with squash.
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