Acorn Squash with Spinach Stuffing
Elevate your next meal with the wholesome and flavor-packed Acorn Squash with Spinach Stuffing, a perfect blend of comfort food and nutrition. This recipe combines tender, roasted acorn squash halves with a rich and savory stuffing made from sautéed spinach, onions, garlic, and herbs like thyme and rosemary. Enhanced with the nutty richness of Parmesan cheese and the crunch of breadcrumbs, the stuffing is bound with an egg for a satisfying, cohesive texture. Each bite offers a balance of earthy sweetness from the squash and the aromatic, cheesy filling. Ready in just over an hour, this dish is ideal as a vegetarian main course or an impressive side dish for your holiday table. Plus, it’s simple to make and rich in seasonal flavors, making it a must-try for those seeking comforting, plant-forward recipes.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 3 minced garlic cloves
- 4 cups (packed) baby spinach
- 0.75 cups breadcrumbs
- 0.5 cups (grated) Parmesan cheese
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 large egg
Instructions
Preheat the oven to 400°F (200°C).
Slice each acorn squash in half lengthwise and scoop out the seeds.
Brush the cut side of the squash with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil and the butter in a large skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the spinach to the skillet in batches, cooking until it wilts down completely.
Remove the skillet from heat and mix in breadcrumbs, Parmesan cheese, thyme, rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
In a small bowl, lightly beat the egg and stir it into the stuffing mixture to bind it together.
Remove the squash from the oven and carefully flip them over so the cut sides are facing up.
Divide the spinach stuffing evenly among the squash halves, pressing the mixture gently into the cavities.
Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the stuffing is golden and set.
Let the acorn squash rest for 5 minutes before serving. Serve warm as a main or side dish.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 343.7 g | 125% | |
| Dietary Fiber | 89.7 g | 320% | |
| Total Sugars | 10.5 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1646 mg | 127% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 7834 mg | 167% | |
*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.
