- 3 tablespoons slivered almonds
- 1 (2 pound) acorn squash, halved and seeded
- 1 tablespoon walnut oil
- ground black pepper, or to taste
- 3 cups fresh baby spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup cooked brown rice, or more to taste
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground sage
- 1/4 cup half-and-half, or as needed
- salt to taste
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
- Bake in the preheated oven until toasted, about 5 minutes.
- Brush acorn squash with walnut oil and sprinkle with pepper. Place cut-side down in a baking pan. Pour in 1/4 cup water.
- Bake squash in the preheated oven until mostly tender, about 30 minutes. Drain water and turn squash over. Cut a shallow X into the flesh of each half.
- Mix toasted almonds, spinach, ricotta cheese, brown rice, 1/4 cup Parmesan cheese, garlic powder, nutmeg, and sage together in a bowl. Stir in half-and-half gently until filling is moist but still dry enough to hold its shape. Season with salt and pepper.
- Stuff squash halves with filling, pressing gently until topped by 1 inch. Sprinkle 2 tablespoons Parmesan cheese, salt, and pepper on top.
- Bake until golden brown on top, about 20 minutes.