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Spinach-Stuffed Acorn Squash
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course:
Veggies + Side Dishes
Cuisine:
Vegan
Servings:
2
Author:
Hello Glow
Ingredients
For the Squash
1
large acorn squash
1
tablespoon
coconut oil
1-
inch
piece of fresh ginger
grated (or 1 to 2 teaspoons)
1
teaspoon
ground cinnamon
Pinch
of sea salt
For the Sautéed Spinach
1
tablespoon
coconut oil
1
small onion
chopped
1
clove
garlic
minced
4
cups
spinach
Instructions
BAKE THE SQUASH.
Preheat your oven to 400°F.
Slice the acorn squash in half from the stem to the tip.
Remove the seeds with a spoon.
Add the coconut oil, ginger, cinnamon and sea salt to the flesh of the squash. Bake for 1 hour. Serve with sautéed spinach.
PREPARE THE SAUTEED SPINACH.
Add 1 tablespoon of coconut oil to a sauté pan over medium-high heat. Add the chopped onion and garlic.
Sauté for 3 to 5 minutes. Add the washed spinach.
Sauté for another 3 minutes, until the spinach has wilted.
Remove from the pan and serve with acorn squash.