Description
Indulgent Stuffed Acorn Squash with Spinach offers a cozy and flavorful dish perfect for a comforting meal. Roasted acorn squash halves are filled with a creamy mixture of sautéed spinach, cream cheese, and Parmesan, then baked to golden perfection. This recipe combines natural sweetness with savory richness, making it an ideal vegetarian main or side dish to enjoy any time of year.
Ingredients
Scale
Squash
- 1 medium Acorn Squash
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Filling
- 2 cups Fresh Spinach
- 4 oz Cream Cheese
- 1/2 cup Shredded Parmesan Cheese
- 1 teaspoon Fresh Thyme
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the squash.
- Prepare Squash: Slice the acorn squash in half lengthwise and scoop out the seeds. Place each half cut-side down on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper evenly over the exposed surfaces.
- Roast Squash: Bake the squash halves cut-side down for approximately 30 minutes until tender when pierced with a fork.
- Sauté Spinach: While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 5 minutes until wilted, then drain any excess liquid to prevent a watery filling.
- Prepare Filling: In a microwave-safe bowl, soften the cream cheese by microwaving for around 30 seconds. Stir in the sautéed spinach, shredded Parmesan cheese, and fresh thyme until well combined into a creamy mixture.
- Stuff Squash: Remove the roasted squash from the oven and carefully flip the halves cut-side up. Spoon the spinach and cheese filling evenly into each squash half.
- Roast Again: Return the stuffed squash halves to the oven and roast for an additional 20 minutes to let the flavors meld and the filling set.
- Broil for Finish: For a golden, slightly crispy top, broil the stuffed squash halves for 3 to 5 minutes, keeping a close eye to avoid burning.
Notes
- Substitute avocado oil for olive oil for a different flavor profile.
- Greek yogurt can replace cream cheese for a lighter filling.
- Dried thyme may be used if fresh thyme is unavailable; use about half the quantity.
- Make sure to drain excess liquid from the sautéed spinach to prevent sogginess.
- Watch closely during broiling to avoid burning the cheese topping.
- This dish can be made ahead and reheated gently in the oven.
