Herb-Cheese Stuffed Acorn Squash

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:

1. Preheat the oven to 400°F.
2. Prepare the squash: Slice each acorn squash in half vertically, and scoop out the seeds and stringy bits.
3. 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.
4. Roast: Place in the preheated oven and roast for 30 minutes.

Prepare the Spinach and Cheese Mixture:

1. 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.
2. 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:

1. 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.
2. 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.
3. 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

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• Author: Dulcia
• Total Time: 70 minutes
• Yield: 4 1x

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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.

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Ingredients

Scale 1x2x3x

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

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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