Acorn Squash Wedges
Roasted acorn squash wedges topped with spinach, Parmesan, and garlic offer a hearty, flavorful vegetarian side perfect for fall gatherings or cozy family dinners.
Ingredients
Instructions
- Halve the acorn squash through the stem end and scrape out the seeds and fiber.
- Halve each piece again through the stem end to create wedges.
- Arrange the squash wedges cut side up in a baking dish.
- In a bowl, combine chicken broth, egg, lemon juice, and salt; mix well.
- Add chopped garlic, frozen spinach, grated Parmesan, and bread cubes to the mixture.
- Pour the mixture over the squash wedges.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes, until the squash is tender and top is golden.
Nutrition & Diet Analysis (per serving)
332
kcal
17% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).