This recipe is a bit of a blast from the past, but a seasonal one, at least. In general, I think it’s a good idea to return to old recipes and photos, and I’m currently working on putting together a list of some of our dinner favorites, a classic repertoire of sorts, for those times when we have to make a grocery run and can’t think of anything to cook. I am so glad I stumbled upon these pictures because I remember how delicious this dish was and can’t wait to make it again! These pictures were taken in my kitchen in Oakland, before I ever conceived of the horrors of a kitchen with absolutely no natural light, and when every photo was blessed with generous rays of sunshine. On the flipside, they were also taken when I knew much less about image composition and had blue plates (not so great for contrast with food), so the result is sort of a draw. But a delicious draw at that!
I found the idea for this dish in a cookbook I picked up at a clothing swap (the range of offerings has been expanding in the past few years, and I will never turn down free books, especially cookbooks)! The book is based on the concept of making spectacular meals with three ingredients and whatever staples you have in your pantry. For a dissertating girl in the middle of moving and consolidating two households, that sounded like a big win.
While they are baking, saute some spinach until just wilted. Stuff it into the squash, along with some Roquefort cheese, and bake another 10 minutes. Voila! I have a feeling I will be making these several times in the next few weeks. Surely the spinach and squash balance out the cheese, yes?
Spinach and Roquefort Stuffed Acorn Squash
Adapted from The Three Ingredient Cookbook
4 acorn squash
9 oz. spinach leaves
7 oz. Roquefort cheese
3 Tbsp olive oil
Salt and pepper to taste
-Heat the oven to 375F. Cut the tops off the squash and remove the seeds. Place the squash cut side up on a baking sheet and drizzle with 2 Tbsp of the olive oil. Season with salt and pepper and bake for 30-40 minutes, or until tender.
-Heat the remaining 1 Tbsp olive oil in a skillet and add the spinach leaves. Cook over medium heat for 2-3 minutes, until the leaves are just wilted. Season with salt and pepper to taste and divide between the squash.
-Top with the Roquefort and bake for another 10 minutes, or until the cheese has melted. And you’re done!