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She Says: Twice Baked Acorn Squash
The other day I was reading a magazine that had a Thanksgiving recipe for Twice Baked Potatoes that involved a lot of cream and cheese. And cream cheese. My own mother makes something quite similar on Thanksgiving. The idea of something being twice baked entices me. It conjures up images of hot cocoa and fire places. I gave it some thought and came up with these healthier, but just as tasty, Twice Baked Acorn Squash.
Ingredients
- 1 Acorn Squash
- Extra Virgin Olive Oil
- 1 C Frozen Spinach
- 1 C Brown Rice
- 1/4 C Shredded Cheddar Cheese
- A few Ts of Parmesan Cheese
- Garlic Powder
- Salt
Directions
- Wash and cut the acorn squash in half. Remove the seeds, drizzle with EVOO and roast at 425* for 20 – 25 minutes. Let cool. (I actually did this part yesterday and put it in the fridge).
- Prepare the rice according the directions.
- Remove all the acorn squash from the inside and put in a medium bowl. Save the skin of the squash.
- Add a few shakes of garlic powder and one shake of salt.
- Add the frozen spinach to the squash mix.
- When the rice is cooked at the squash/spinach combo to the warm rice.
- Add in the two kinds of cheese and about 1 T of EVOO and stir.
- Scoop the mix back into the two acorn squash skins.
- Bake the acorn at 350* for about 15 minutes. At the very end, sprinkle on a little more cheddar cheese.
While eating his Mark kept remarking at how good it was. I told him some of the things I thought could improve the recipe – mozzarella cheese instead of cheddar, adding cannellini beans maybe. Mark, however, liked it just the way it was.
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I feel badly transitioning to foot talk, but I must tell you that my foot is aching today. Perhaps the day on my feet at school, even with the boot on, wore me out because it’s quite sore. 
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Those look delicious. I could see subbing in broccoli for the spinach depending on what you have on hand. I get so bored eating squash “as is”, the way my mom always prepares it. This would be a great way to mix it up. I must remember this!
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