My previous post involved meal prepping my work lunches. One of the meals was an Italian cauliflower bake. The other meal is this one. It’s vegetarian and deeelicious!
I cut my acorn squashes in half and scrape out the seeds and guts. I like to also put a nice coat of olive oil on mine, inside and out, followed by a bit of salt.
We have black Hawaiian sea salt, so it looks different but tastes just fine! Once they’re cooked, I take them out to cool off while I make the tasty goodness stuffing part.
After cooking a little minced garlic in butter, I added a large bag of spinach, AKA the biggest liar of all vegetables. It looks like a ton of spinach! Until you cook it.
Yup. Not NEARLY as much as we started out with, in volume at least.
After the spinach is all cooked down, I add the goat cheese. I’m pretty partial to this one – I do love truffles! Truffles in goat cheese? I’m sold.
Once it’s all cooked down and evenly incorporated, it’s time to put it into our sweet little acorn bowls!
I highly recommend giving this recipe a try, especially if you like those ingredients. This is just so delicious! I usually eat the entire acorn bowl, with the exception of the stem of course. I’m not sure if most people eat the rind or skin of the acorn squash, but once it’s cooked, it’s soft!
I hope everybody has a great work week, and eats something wonderful and good for them! And eat your vegetables!
The Happy Viking 
One thought on “Acorn Squash Stuffed with Sautéed Spinach and Truffle Goat Cheese”