Creamed Spinach-Stuffed Squash

 


Creamed Spinach-Stuffed Squash

Ingredients

Two 1 1/2-pound acorn squash, halved lengthwise and seeded

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

2 10-ounce bags fresh baby spinach (about 16 cups)

2 1/2 cups heavy cream

 1/4 cup crème fraiche

3/4 cup freshly grated Parmesan (about 2 1/2 ounces)

Directions

Preheat oven to 425°F. Cut a thin sliver off the back side of each squash half to help it sit flat. Place squash, cavity sides up, on an aluminum foil–lined baking sheet. Drizzle evenly with oil; sprinkle with salt and pepper. Roast in preheated oven until just tender, about 40 minutes. Remove from oven; increase oven temperature to 475°F.

Meanwhile, heat a medium saucepan over medium-high. Add spinach, 1 handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. Transfer spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. Wipe saucepan clean. Squeeze spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside.

Scoop out about 1/4 cup squash from each roasted half, leaving cavities with a 1/4- to 1/2-inch-thick border of flesh. Finely chop scooped squash. Bring cream and chopped squash to a boil in reserved saucepan over medium, stirring often; reduce heat to low, and simmer, stirring often, until cream is thick enough to coat the back of a spoon, about 10 minutes. Add spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. Remove from heat. Stir in crème fraîche and 1/2 cup Parmesan. Season with salt and pepper to taste.

Spoon evenly divided spinach mixture into squash halves; sprinkle with remaining 1/4 cup Parmesan. Bake at 475°F until Parmesan is melted and beginning to brown, 5 to 8 minutes. Serve immediately. 

 

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