Ingredients
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2 medium acorn squash
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3 tbsp olive oil
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1 medium onion
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2 carrots, peeled
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1/2 cup long-grain white rice, rinsed
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2 cups baby spinach
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1/4 cup + 2 tbsp grated Parmesan cheese, divided
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1 cup part-skim ricotta cheese
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1/2 cup panko bread crumbs
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2 tbsp finely chopped parsley
Steps
1
Preheat oven to 425°F. Halve each acorn squash vertically, from the stem to the tip. With a spoon, scoop out and discard seeds. Brush cut sides with 1 tbsp oil and season with salt and pepper. Arrange cut-sides down in a 9x13-inch baking pan. Roast 20–25 min., until tender when pierced with the tip of a knife.
2
Meanwhile, finely dice the onion and carrots. Heat 2 tbsp oil in a medium pot on medium-high. Add onion and carrots. Season with salt and pepper. Cook 4–5 min., until beginning to soften, stirring occasionally. Add the rice and ¾ cup water and bring to a boil. Cover and reduce heat to a simmer. Cook 20 min., until liquid is absorbed and rice is cooked through. Remove pot from heat and let stand, covered, 5 min. Stir in the spinach, ¼ cup Parmesan cheese, and ricotta cheese. Season with salt and pepper.
3
Scoop out the squash flesh, leaving ¼ inch to keep intact. Stir squash into rice mixture. Turn squash cavity-sides up. Spoon rice mixture into cavities, packing tightly. In a small bowl, combine the bread crumbs, parsley, and remaining 2 tbsp Parmesan cheese. Sprinkle mixture over filling. Return to oven and bake 15–20 min., until tops are golden brown and filling is hot.
