Sweet and Savory Acorn Squash Bowls

Sweet and Savory Acorn Squash Bowls
Close X
Calories 284 cals
Total Fat 10 g
Cholesterol 9 mg
Dietary Fiber 5 g
Sodium 537 mg
Protein 12 g
Total Carbohydrate 43 g

Prep Time: 45 Minutes

Time to Table: 1 Hour

Serves: 4


  • 2 acorn squash, halved and seeded
  • 2 tablespoons olive oil
  • 1/2 cup golden raisins
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon minced fresh rosemary
  • 2 cups baby spinach
  • 1/2 teaspoon sea salt
  • 1 cup Daisy Cottage Cheese
  • 1/8 teaspoon coarsely ground black pepper
  • 2 tablespoons shredded Parmesan cheese


Pre-heat the oven to 400 degrees. Place the acorn squash halves, cut side up, on a foil-lined baking sheet. Drizzle the four squash halves with 1 tablespoon olive oil and rub to coat. Roast the squash for 30-35 minutes until tender. Remove from the oven and set aside to cool. Place the raisins in a small heat-safe bowl and cover with boiling water. Cover the bowl with foil and let steep for about 5-10 minutes, or until the raisins are plumped. Drain well and set the raisins aside. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sauté the onion, garlic, and bell pepper until tender (3-5 minutes). Add the rosemary and sauté for another minute. Add the spinach and cook until wilted, stirring continuously (2-3 minutes). Transfer the cooked vegetables to a bowl and add the raisins; toss to combine. When the squash is cool enough to touch, working one at a time, carefully scoop out the flesh of the squash, making sure not to tear the skin. In a medium mixing bowl, mash the squash with 1/8 teaspoon salt. Add 1/3 cup of the vegetable raisin mixture, ¼ of the cottage cheese, and a few grinds of fresh black pepper, and mix together. Spoon the mixture back into the squash bowl and top with ½ tablespoon of Parmesan cheese. Repeat with the remaining squash bowls. Place all of the filled squash bowls on a lined baking sheet and broil until the cheese is melted (1-1 ½ minutes). Make sure the cheese doesn’t burn. Serve immediately. Refrigerate leftovers.


Average Rating:
4.5 out of 0 5
alli_eeee 12/15/2016

We made this but added sausage to it, they were delicious! Next time I will use less raisins, but overall it was a great recipe I tested Daisy Squeeze Sour Cream courtesy of Daisy and Influenster for review purposes. The squeeze sour cream is very cool!

Doc Dave 10/14/2014

To zest up the recipe further add 1/2 to whole teaspoon of curry powder and replace raisins with Chutney. Also, nutrition info is likely wrong, if recipe has 20 grams of fat per serving (doubtful) then calories about 420 per serving

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.

You May Also Like