Acorn Squash with Cheese Spinach Stuffing
Treat your taste buds to the ultimate comfort dish with this Acorn Squash with Cheese Spinach Stuffing recipe—a perfect blend of wholesome and indulgent flavors. Tender roasted acorn squash halves are filled with a creamy, cheesy spinach stuffing made with cream cheese, mozzarella, Parmesan, and a hint of red pepper flakes for a subtle kick. Topped with buttery, golden breadcrumbs and a sprinkle of fresh parsley, this dish is both visually stunning and deliciously satisfying. Ideal as a vegetarian main course or a side dish for an elegant dinner, this recipe combines hearty seasonal produce with gooey, melty cheeses to create a flavorful and nutritious meal. Ready in just over an hour, this roasted stuffed squash is sure to become a fall favorite for cozy nights or holiday gatherings!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups fresh spinach
- 3 cloves garlic
- 4 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon red pepper flakes
- 0.5 cup breadcrumbs
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast them in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare the stuffing. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes). Remove the skillet from heat.
Mix the cream cheese into the spinach until melted and creamy. Then, stir in 3/4 cup of shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and red pepper flakes. Adjust seasoning with the remaining salt and pepper, if needed. Set aside.
When the squash is done roasting, remove it from the oven and let it cool slightly. Turn the squash halves cut-side up and scoop out a small amount of the flesh from the center, creating a cavity for the stuffing.
Fill each squash half with the spinach and cheese mixture, distributing it evenly among all four halves.
In a small bowl, mix breadcrumbs with melted butter and the remaining Parmesan cheese. Sprinkle this mixture over the stuffed squash.
Return the stuffed squash halves to the oven and bake for an additional 15 minutes, or until the topping is golden brown and the cheese is bubbly.
Garnish with fresh parsley before serving warm. Enjoy your delicious Acorn Squash with Cheese Spinach Stuffing!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.1 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
