Stuffed Winter Squash

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Stuffed Winter Squash

 

3 small acorn or butternut squash

3 green onions

1 tablespoon olive oil

1 cup finely diced celery

1 bunch fresh spinach, coarsely chopped

3/4 cup whole wheat bread crumbs

1/4 tsp. salt

1/4 cup almonds or pecans, finely ground

1 tablespoon butter

 

Cut in half and clean the squash. Bake at 350 degrees

for 35-40 minutes or until tender. Sauté the onions in

oil until soft. Add diced celery. Cover and simmer on

medium heat until just tender. Add spinach; stir to

wilt. Combine the crumbs with salt and ground nuts.

Stuff the squashes with spinach and sprinkle the crumb

mixture on top. Dot with butter. Return to oven for 10

to 15 minutes. Serves 6.

 

 

 

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