Goat Cheese and Mushroom Stuffed Acorn Squash
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 wild 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
2 oz. white wine
1. Preheat oven to 425°F.
2. Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper.
3. 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.
4. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, add 2 oz. white wine 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.
5. 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.
Alternate Flavors: Honey