Acorn Squash with Spinach and Ricotta

By lisa b

4.67 / 5

25min

55min

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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 ½ cups ricotta cheese
1 cup cooked brown rice or more to taste
¼ cup grated Parmesan cheese
½ teaspoon garlic powder or to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground sage
¼ cup half-and-half or as needed
to taste salt
2 tablespoons grated Parmesan cheese