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Roasted Squash with Spinach and Gruyère





Yields
Makes 4 servings

When Rosemary La Puma's nutritionist encouraged her to include three to five vegetables a day in her menus, she turned to roasting, in addition to other basic preparation techniques, because it's so easy. And La Puma likes roasted squash as a natural bowl for one more vegetable, spinach.

 2 acorn squash (about 1 lb. each)
 1 package (10 oz.) frozen chopped spinach, thawed
 1 cup shredded gruyère cheese (about 4 oz.)
 1/4 cup chopped walnuts
  Salt and fresh-ground pepper
Step 1
1

Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a 10- by 15-inch pan.

Step 2
2

Bake in a 400° regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.

Step 3
3

Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.

Step 4
4

With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/4 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories251
% Daily Value *
Total Fat 14g18%

Saturated Fat 5.8g29%
Cholesterol 31mg11%
Sodium 154mg7%
Total Carbohydrate 22g8%

Dietary Fiber 7.9g29%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.