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