Spinach Stuffed Acorn Squash
Bring cozy comfort and vibrant flavors to your table with this Spinach Stuffed Acorn Squash recipe, a stunning vegetarian dish that's as wholesome as it is delicious. Perfectly roasted acorn squash halves serve as edible bowls, filled with a creamy, zesty blend of sautéed baby spinach, onion, garlic, and cream cheese, accented with Parmesan and topped with bubbly mozzarella. For an irresistible finishing touch, an optional sprinkle of breadcrumbs adds a delightful crunch. Ready in just over an hour, this recipe is perfect for everything from hearty weeknight dinners to elegant holiday sides. Packed with nutrients, easy-to-make, and beautifully presentable, this dish is a must-try for fans of seasonal produce and comfort food alike!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 1 medium onion
- 2 whole garlic cloves
- 4 ounces cream cheese
- 0.25 cup Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup breadcrumbs (optional for topping)
Instructions
Preheat your oven to 400°F (200°C).
Trim the bottom of the acorn squash slightly so they can sit flat, then slice each squash in half vertically and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil and season 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 and roast in the oven for 30 minutes, or until tender.
While the squash is roasting, finely dice the onion and mince the garlic.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and sauté the onion until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add the baby spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat.
Stir the cream cheese into the spinach mixture until smooth and creamy, then mix in the Parmesan cheese. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Once the squash is done roasting, flip the halves over so the cut side is up. Divide the spinach mixture evenly among the four squash halves, filling the cavity.
Sprinkle the shredded mozzarella cheese on top of each filled squash. If desired, add a sprinkle of breadcrumbs for a crispy topping.
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and golden.
Serve warm and enjoy your Spinach Stuffed Acorn Squash!
Nutrition Facts
Calories |
2077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 81.9 g | 292% | |
| Total Sugars | 12.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1670 mg | 128% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 8003 mg | 170% | |
*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.
