Cheesy Rice Stuffed Acorn Squash
Ingredients
- 2 small acorn squash, halved lengthwise and seeded
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
- 1/4 teaspoon ground nutmeg
- 2 cups cooked brown rice
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- Chopped fresh parsley, for topping
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