Acorn Squash Stuffed with Wild Mushrooms and Goat Cheese
Wanting to wow your next dinner guests with a beautiful dish? This colorful meal is perfect for fall and versatile with other squash and vegetable choices for the filling.
|Acorn squash, halved lengthwise with seeds removed||2|
|Extra virgin olive oil||4 T|
|Sea salt||to taste|
|Freshly ground black pepper||to taste|
|Shallot, peeled and minced||1|
|Garlic, peeled and minced||1 clove|
|Wild mushrooms, roughly chopped||3 c|
|Baby spinach||3 c|
|Chopped oregano||1 T|
|Goat's cheese, crumbled||1/4 c|
|Lemon, juice of||1|
- Preheat oven to 425° F.
- Place the squash cut-side up on a parchment-lined sheet. Brush the flesh with 1 tablespoon of extra virgin olive oil and season with salt and pepper. Turn each squash over so the cut-side is now on the parchment paper. Place in the oven for 20 minutes.
- While the squash is cooking, place a large frying pan on the stove over medium heat. Add 2 tablespoons extra virgin olive oil, followed by the shallots, garlic, and mushrooms. Cook - stirring occasionally - until tender, about 5 to 6 minutes.
- Stir in the spinach and oregano, and cook until spinach has wilted, about 2 to 3 minutes. Season with salt and pepper if needed.
- Remove the squash from the oven, carefully turn each squash over, and equally divide the mushroom mixture between each squash. Sprinkle over the goat's cheese, and return the squash to the oven for another 10 to 12 minutes, until the squash is fork-tender and the goat's cheese has browned.
- To serve, take the arugula and toss lightly with the remaining 1 tablespoon of extra virgin olive oil, lemon juice, salt, and pepper, and serve the salad with the squash.
Yields 4 servings