Italian Stuffed Squash

Preheat oven to 400 F. Slice the acorn squash in half horizontally. You may need to slice a small part of the end off so that each half will lay flat. Scoop out the seeds and pulp. Spray the inside of each squash half with olive oil spray. Then sprinkle the squash with Italian seasoning. Place the halves into a baking dish (cut side up) that you’ve filled with 1 1/2″ of water. Cover dish with aluminum foil and bake squash for 40-45 minutes, until fork tender.

When squash is halfway done baking, heat a nonstick skillet over medium-high heat. Add olive oil and minced garlic and saute for one minute. Add cocktail onion slices and chopped mushrooms, followed by balsamic vinegar and white wine. Saute for 10 minutes, until mushrooms are softened and sauce is reduced. Stir in chopped tomatoes and chopped spinach. Season with salt and pepper and saute for additional 3-4 minutes. Stir in ricotta cheese, distribute evenly, then reduce heat to low and fold in the chopped basil. Continue to heat on low, stirring frequently until squash is baked.

When squash is done baking, remove halves from water bath and place them onto a baking sheet. Fill each half with 1/4 of the mixture and sprinkle with Parmesan cheese. Bake for 7-8 minutes, until filling is heated through and cheese is melted. Enjoy!

Nutrition information per 1 filled half: 323 calories, 11 g fat, 20 g protein, 27 g carbohydrates, 10 g fiber