View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Stuffed Acorn Squash with Apple, Onion, and Spinach

Source: Gatherings & Celebrations
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 8 servings
2 cups pearl or small boiling onions
2 acorn squash
1 1/4 teaspoons kosher salt
1/3 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 cup apple cider
1/2 cup water
3 tablespoons unsalted butter
1 Golden Delicious apple, peeled and diced
1 1/2 pounds spinach, stems trimmed, washed and drained
Preheat the oven to 350 degrees F.

TO PEEL THE PEARL ONIONS: Bring a medium pot of water to boil, trim the ends of the onions and, with a paring knife, make a small x in the root end. Boil the onions for 5 minutes to loosen the skins and partially cook them; drain and set aside. When cool, press the onions out of their skins.

TO PREPARE THE SQUASH: Cut the acorn squash into quarters, and scrape out the seeds with a spoon. Season the flesh of the squash with 1/2 teaspoon salt, 1/8 teaspoon pepper, and the coriander. Pour the cider and water into a roasting pan. Place the squash, cut side down, in the pan and scatter the onions around the squash. Dot with 1 1/2 tablespoons of the butter. Cover the pan with foil and bake in the oven for 40 minutes. Remove the foil and continue to bake, basting the squash with the pan juices, for 30 to 40 minutes, until the onions and squash are tender.

When ready to serve, heat the remaining butter in a skillet and sauté the diced apple until golden brown, about 5 minutes. Add the pan juices from the squash, the spinach leaves, and the remaining salt and pepper. Cook over medium-high heat for 3 to 4 minutes, until the spinach is wilted and tender.

TO SERVE: Arrange the squash on a platter and spoon equal portions of the spinach mixture into each section of squash. Top with the roasted onions and serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Stuffed Veggie Sides
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 148
Fat. Total: 5g
Fiber: 5g
Carbohydrates, Total: 26g
Sodium: 375mg
% Cal. from Fat: 30%
Cholesterol: 12mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Teri, MI Reviewed: 09/25/2008
Yet another recipe that changes my mind about cooked spinach...for the better. This recipe is absolutely delicious. I followed the recipe almost exactly. I used canned baby onions instead of cooking and peeling fresh onions. Not only was this a time saver, the onions really enhanced the flavor. I will absolutely be making this recipe again and again.
13 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.