Herb-Cheese Stuffed Acorn Squash Recipe
If you’re looking for a comforting and nutritious meal that’s as delightful to eat as it is to present, look no further than this Herb-Cheese Stuffed Acorn Squash recipe. Combining the sweetness of roasted acorn squash with a savory filling of spinach, cream cheese, and Parmesan, this dish is a perfect fusion of flavors. It’s easy to make and sure to impress!
Ingredients:
- 2 medium acorn squash
- 2 tablespoons olive oil
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 oz fresh spinach
- 4 oz cream cheese
- 1 cup shredded Parmesan cheese
- 3 tablespoons fresh thyme
Directions:
Roast the Acorn Squash:
- Preheat the oven to 400°F.
- Prepare the squash: Slice each acorn squash in half vertically, and scoop out the seeds and stringy bits.
- Season: Place the squash halves cut side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and then flip them cut side down.
- Roast: Place in the preheated oven and roast for 30 minutes.
Prepare the Spinach and Cheese Mixture:
- Cook the spinach: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and cook until wilted. Be sure to drain any excess liquid.
- Mix cheeses: In a large bowl, briefly soften the cream cheese in the microwave. Stir in the Parmesan cheese and the cooked spinach.
Stuff and Finish Roasting:
- Stuff the squash: Turn the roasted squash halves cut side up and spoon the spinach and cheese mixture into each half. Sprinkle with half the thyme.
- Final roast: Return the stuffed squash to the oven and roast for an additional 20 minutes at 400°F, or until the cheese is thoroughly melted.
- Broil: For a golden crust, broil the stuffed squash for 3-5 minutes.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 70 minutes
- Calories: 350 kcal per serving
- Servings: 4
This Herb-Cheese Stuffed Acorn Squash is a beautifully balanced dish that’s perfect for a chilly evening or a festive occasion. The creaminess of the cheese, combined with the natural sweetness of the squash and the earthy tones of thyme, creates a flavor profile that is truly comforting. Serve it as a main course, and enjoy the blend of textures and tastes that make this dish uniquely satisfying!
Herb-Cheese Stuffed Acorn Squash
- Total Time: 70 minutes
- Yield: 4 1x
Description
As the leaves start to turn and the air grows crisp, nothing feels more right than a dish that marries the earthy sweetness of acorn squash with the rich, creamy textures of cheese and spinach. The Herb-Cheese Stuffed Acorn Squash is a testament to fall’s bounty, offering a comforting, nutritious meal that fills the room with the aromas of roasted squash and melting Parmesan.
Ingredients
2 medium acorn squash
2 tablespoons olive oil
¼ teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
3 oz fresh spinach
4 oz cream cheese
1 cup shredded Parmesan cheese
3 tablespoons fresh thyme
Instructions
Roast acorn squash:
Preheat oven to 400°F.
Slice acorn squash in half down the middle, scoop out seeds and strands.
Place acorn squash cut sides up on a baking sheet, drizzle with olive oil, season with salt and pepper, then turn cut sides down.
Roast at 400°F for 30 minutes.
Spinach and cheese mixture:
In a skillet, heat 1 tablespoon olive oil on medium, add spinach, cook until wilted, then drain excess liquid.
In a large bowl, soften cream cheese briefly in the microwave, then mix in Parmesan cheese and cooked spinach.
Stuff acorn squash:
Turn roasted squash halves cut side up, stuff with spinach and cheese mixture, sprinkle with half the thyme.
Roast in the oven at 400°F for 20 more minutes until the cheese melts.
Broil for 3-5 minutes to develop a golden crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 350 kcal