These stuffed wonders are substantial and could be treated as a main course for vegetarians.
Twice-Baked Acorn Squash with Stilton-Potato-Spinach Filling
Ingredients
2 acorn squash, halved and cleaned of seeds
2 russet potatoes, peeled and cubed
1 Tbl. butter
One-quarter tsp. black pepper
One-half cup mashed Stilton cheese (2.5 ounces)
1 Tbl. butter
3 Tbl. minced shallot or onion
One-half cup frozen chopped spinach, thawed (about one-third of a 10-ounce box)
One-quarter tsp. salt
Three-quarter tsp. dried thyme leaves
1 tsp. butter
One-quarter tsp. salt
1 Tbl. bread crumbs
Vegetable spray
Method
1. Preheat oven to 375F. Place squash, cut side down, in baking pan with one-half cup water. Bake uncovered for approximately 40 minutes or until tender when pierced with a thin knife. Remove from oven and cool.
2. Meanwhile boil potatoes until tender. Mash with 1 Tbl. butter, pepper, and Stilton cheese. Reserve.
3. Melt 1 Tbl. butter in frying pan. Add shallots and spinach and cook over medium heat for 3 minutes, stirring occasionally. Stir in salt and thyme and remove from heat and cool.
4. Blend mashed potato-Stilton mixture with spinach mixture. Scoop out squash and mash with 1-tsp. butter and salt. Gently mix together squash and potato-spinach mixture, then mound in squashes. Sprinkle with breadcrumbs. Spray with vegetable spray to moisten.
5. Bake in preheated 400F oven for 25-35 minutes or until stuffing is heated through and lightly brown on top.
Serves 4.
How to Care for Stilton