per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories from Fat 102
% Daily Values*
Total Fat 11.36
Saturated Fat 2.75
Polyunsaturated Fat 1.38
Monounsaturated Fat 6.36
Total Carbohydrate 32.68
Dietary Fiber 5.53
Vitamin A 495.94%
Vitamin C 184.75%
* Nutritional Values are estimated and may vary
Question #1: are you Greek? Question #2: regardless... if you have ever had spanakopita (Greek spinach pie) I'm sure you loved it right? Question #3: if you've never had it.. do you like spinach, cheese and dill? If you answered yes to any of these questions then you will LOVE this 100% #healthy and #clean recipe! I made the #spanakopita filling super delicious and healthy! stuffed it into 4 acorn squash halves for my #mealprep this week and wrapped them up in foil. It is by far my most delicious #stuffedsquash recipe yet! Even better... it's only 12 ingredients most of which you probably already have!
2T oil of your choice
1 diced onion
1t minced garlic
9oz (1bag) baby spinach chopped
1 large kale leaf chopped
1T fresh parsley minced
3T fresh dill minced
1/4c fat free crumbled feta cheese
1/4c ricotta cheese part skim
1/4c cottage cheese
1 egg lightly beaten
2 acorn squash
â™¦Cut 2 acorn squash in half, scoop out the seeds and place face down on a baking sheet. Bake at 400F for 30 min or until soft all the way through.
â™¦saute the first 3 ingredients until onions are transparent
â™¦add spinach, kale and herbs and saute until the water evaporates from the kale & spinach... it should be very wilted and pretty dry.
â™¦transfer to a large bowl and let cool
â™¦mix all the cheeses and egg in another bowl until smooth and add to the COOLED spinach mixture.
â™¦Equally portion the spinach mixture into the 4 half squashes. Bake for 10 min at 400F then broil for 10 min. **for additional protein add 4oz of diced cooked chicken to each squash**â™¦
Top with freshly diced tomatoes or fresh salsa, salt & pepper. Scoop the squash and eat with a spoon but don't eat the skin.. enjoy!!