Frank's Recipes! Low Fat Twice Baked Acorn Squash with Stilton Potato Spinach Filling

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Low Fat Twice Baked Acorn Squash with Stilton Potato Spinach Filling

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 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.

Meanwhile boil potatoes until tender. Mash with 1 Tbl. butter, pepper, and Stilton cheese. Reserve.

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.

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 400F oven for 25-35 minutes or until stuffing is heated through and lightly brown on top.

Serves 4.

Per serving (excluding unknown items): 307 Calories; 7g Fat (20% calories from fat); 7g Protein; 59g Carbohydrate; 18mg Cholesterol; 390mg Sodium Food Exchanges: 3 1/2 Starch/Bread; 1/2 Vegetable; 1 1/2 Fat