Goat Cheese and Mushroom–Stuffed Acorn Squash GUEST BLOG

This recipe was made by my sister Linda and she loved it. Great fall winter meal. I think she found it from Real Simple magazine.

3 tablespoons olive oil, divided 
2 acorn squash (about 2 lb. each), halved lengthwise, seeds removed 
1 teaspoon kosher salt, divided 
½ teaspoon black pepper, divided 
8 ounces cremini mushrooms, trimmed and chopped 
1 large shallot, chopped 
5 ounces baby spinach 
5 slices sandwich bread, cut into ½-in. pieces 
4 ounces crumbled goat cheese, divided 
5 ounces mixed greens 
1 teaspoon lemon juice 

Step 1

Preheat oven to 425°F.

Step 2

Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.

Step 3

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese.

Step 4

Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.