Ingredients with Measurements:
- 1 large bormino squash
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the bormino squash in half lengthwise and scoop out the seeds.
3. Brush the inside of each squash half with olive oil and sprinkle with salt and pepper.
4. In a mixing bowl, combine the chopped spinach, crumbled feta cheese, and chopped walnuts.
5. Divide the spinach mixture evenly between the two squash halves.
6. Cover the baking dish with aluminum foil and place the squash halves on top.
7. Bake for 45-50 minutes or until the squash is tender and the filling is hot and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
2 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 22g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- Bormino squash can be substituted with acorn squash or butternut squash.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add cooked quinoa or rice to the spinach mixture for a heartier meal.
- Substitute the spinach with kale or Swiss chard.
- Add diced tomatoes or roasted red peppers to the filling for extra flavor.
Tips and tricks:
- Make sure to scoop out all the seeds from the squash before filling it with the spinach mixture.
- If the filling is too dry, add a tablespoon of olive oil or a splash of vegetable broth.
- To make the squash easier to cut, microwave it for 2-3 minutes before slicing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the squash halves in a baking dish and cover with aluminum foil. Bake at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the baked bormino squash halves on a platter with a sprinkle of fresh herbs, such as parsley or thyme.
Garnishes:
Sprinkle with chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the squash is not tender after baking, cover with aluminum foil and bake for an additional 10-15 minutes.
- If the filling is too runny, add more feta cheese or walnuts to thicken it up.
Food safety advice:
Make sure to wash the spinach thoroughly before using it in the recipe.
Food history:
Bormino squash is a type of winter squash that is native to Italy. It has a sweet and nutty flavor and is often used in Italian cuisine.
Flavor profiles:
The baked bormino squash has a sweet and nutty flavor from the squash and walnuts, and a tangy flavor from the feta cheese.
Serving suggestions:
Serve the baked bormino squash as a main dish for a vegetarian meal or as a side dish for a holiday dinner.
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Region: Greek