Stuffed Acorn Squash

Stuffed Acorn Squash: A Cozy and Flavorful Delight

Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories per Serving: Approximately 250 kcal

Acorn squash is a fall favorite, and when stuffed with a savory spinach and cheese mixture, it becomes a comforting and nutritious dish perfect for any occasion. This Stuffed Acorn Squash recipe combines the natural sweetness of acorn squash with a rich, creamy filling, creating a delightful meal that’s both satisfying and impressive.

Ingredients

For the Acorn Squash:

• 2 medium acorn squash
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Freshly ground black pepper

For the Spinach and Cheese Mixture:

• 1 tablespoon olive oil
• 3 oz fresh spinach
• 4 oz cream cheese
• 1 cup shredded Parmesan cheese
• 3 tablespoons fresh thyme

Directions

1. Roast the Acorn Squash:

1. Preheat your oven to 400°F (200°C).
2. Carefully slice each acorn squash in half from stem to tip. Use a spoon to scoop out the seeds and any stringy flesh.
3. Place the squash halves cut side up on a baking sheet. Drizzle with olive oil, rubbing it evenly over the flesh. Season generously with salt and freshly ground black pepper.
4. Turn the squash over so the cut sides are facing down on the baking sheet.
5. Roast in the preheated oven for 30 minutes.

2. Prepare the Spinach and Cheese Mixture:

1. While the squash is roasting, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the fresh spinach and cook for about 5 minutes, or until wilted. Drain any excess liquid.
2. In a large microwave-safe bowl, soften the cream cheese in the microwave. Be careful not to melt it; just soften enough to mix easily.
3. Add the shredded Parmesan cheese and the cooked spinach to the bowl. Mix well until combined.

3. Stuff and Finish the Squash:

1. After 30 minutes of roasting, remove the squash from the oven and turn the halves cut side up.
2. Divide the spinach and cheese mixture among the four squash halves, filling them evenly.
3. Sprinkle each stuffed squash half with half of the fresh thyme.
4. Return the squash to the oven and roast for an additional 20 minutes, or until the cheese mixture is melted and bubbly.
5. For a golden crust, broil the squash for 3 to 5 minutes, keeping a close eye to prevent burning.

4. Garnish and Serve:

1. Once done, top the stuffed squash with freshly ground black pepper and additional fresh thyme if desired.
2. Serve warm and enjoy!

This Stuffed Acorn Squash is a versatile dish that can be enjoyed as a main course or a hearty side. The combination of roasted squash with creamy, cheesy filling makes it a comforting option for any meal. Give it a try, and let the flavors of fall warm your table!

Stuffed Acorn Squash

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

2 medium acorn squash
2 tablespoons olive oil
¼ teaspoon salt
Freshly ground black pepper
Spinach and Cheese Mixture:

1 tablespoon olive oil
3 oz fresh spinach
4 oz cream cheese
1 cup shredded Parmesan cheese
3 tablespoons fresh thyme

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Instructions

Roast Acorn Squash:

Preheat oven to 400°F.
Slice each acorn squash in half down the middle. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
Place acorn squash cut sides up on a baking sheet. Drizzle the cut sides with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on the baking sheet.
Roast in the preheated oven at 400°F for 30 minutes.
Make Spinach and Cheese Mixture:

In a medium skillet, heat olive oil on medium heat and add fresh spinach. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it.
Add cream cheese to a microwave-safe large-sized bowl. Soften the cream cheese briefly in the microwave oven. Ensure the cheese does not actually melt, just softens.
Add shredded Parmesan and cooked spinach to the same bowl. Mix everything well.
Stuff Acorn Squash:

By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.
Divide the spinach and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled.
Sprinkle the cheese mixture with half of the fresh thyme.
Roast the stuffed acorn squash in the preheated oven at 400°F for 20 more minutes until the cheese mixture melts.
Broil for 3 to 5 minutes to get a golden crust over the cheese. Watch closely and be very careful not to burn the squash and the cheese mixture.
Top with freshly ground black pepper and fresh thyme.

• Prep Time: 15 minutes
• Cook Time: 55 minutes

Nutrition

• Calories: 250 Kcal