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Roasted Squash with Spinach and Gruyère

Roasted Squash with Spinach and Gruyère
Roasted Squash with Spinach and Gruyère might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 272 calories, 14g of protein, and 15g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have acorn squash, salt and fresh-ground pepper, gruyère cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Rinse squash and cut each in half lengthwise; scoop out and discard seeds.
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SquashSquash
SeedsSeeds
2
Place squash halves, cut side down, in a 10- by 15-inch pan.
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SquashSquash
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Frying PanFrying Pan
3
Bake in a 400 regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
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SquashSquash
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OvenOven
4
Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
SpinachSpinach
WalnutsWalnuts
CheeseCheese
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BowlBowl
5
With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities.
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SpinachSpinach
SquashSquash
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SpatulaSpatula
TongsTongs
6
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.
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CheeseCheese
SquashSquash
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OvenOven
DifficultyMedium
Ready In45 m.
Servings4
Health Score98
Gluten FreeVery Healthy
DietsGluten FreePrimal
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