Go Back
+ servings
Print

Spinach-Stuffed Acorn Squash

Course Veggies + Side Dishes
Cuisine vegan
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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.

  1. Preheat your oven to 400°F.
  2. Slice the acorn squash in half from the stem to the tip.
  3. Remove the seeds with a spoon.
  4. 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.

  1. Add 1 tablespoon of coconut oil to a sauté pan over medium-high heat. Add the chopped onion and garlic.
  2. Sauté for 3 to 5 minutes. Add the washed spinach.
  3. Sauté for another 3 minutes, until the spinach has wilted.
  4. Remove from the pan and serve with acorn squash.