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Ricotta Stuffed Acorn Squash

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“From "The Fitness Kitchen" by Shelley Sinton. It is described as "Baked squash filled with creamy, honey-kissed ricotta and toasted nuts becomes comfort food on a cold, blustery day. Savor every spoonful as a midday meal or as a warm end to a long afternoon. Not only is winter squash tender and delicious, it's chock-full of vitamins, minerals, and fiber. Tastes good and it's good for you. Add a cup of cooked chicken or turkey to the ricotta for extra protein. For variety, substitute tofu and toasted walnuts for the ricotta and hazelnuts."”

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
  3. Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
  4. Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
  5. To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
  6. Mix ricotta with honey, oregano, and hazelnuts.
  7. Evenly fill the baked squash halves with the ricotta mixture.
  8. If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
  9. Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.

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