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Categories:Viewed: 37 - Published at: 5 months ago
Ingredients
- 1 small acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 ounces fresh mushrooms, chopped
- 3 tablespoons red wine
- 1 tablespoon dried basil
- 1/2 (5 ounce) bag fresh baby spinach, stems removed
- salt and ground black pepper to taste
Method
- Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.
- Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl; discard skin.
- Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 minutes. Stir in mushrooms; cook until softened, about 2 minutes.
- Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet; cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.
