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Twice-Baked Acorn Squash With Stilton-Potato-Spinach Filling vegetables, potatoes 2 small acorn squash; halved lengthwise 2 small russet potatoes; peeled and cubed 1 tablespoon butter 1/4 teaspoon black pepper 1/2 cup stilton blue cheese; mashed 1 tablespoon butter 3 tablespoons shallot; minced 1/2 cup frozen chopped spinach; thawed 1/4 teaspoon salt 3/4 teaspoon dried thyme 1 teaspoon butter 1/4 teaspoon salt 1 tablespoon bread crumbs vegetable spray Preheat oven to 375şF. 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. Meanwhile boil potatoes until tender. Mash with 1 tablespoon butter, pepper, and Stilton cheese. Reserve. Melt 1 tablespoon 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. Blend mashed potato-Stilton mixture with spinach mixture. Scoop out squash and mash with 1 teaspoon butter and salt. Gently mix together squash and potato-spinach mixture, then mound in squashes. Sprinkle with breadcrumbs. Spray with vegetable spray to moisten. Bake in preheated 400şF oven for 25-35 minutes or until stuffing is heated through and lightly brown on top. Contributor: http://www.stiltoncheese.com Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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