Spinach Stuffed Squash
Elevate your autumn dinner table with this irresistible Spinach Stuffed Squash recipe, a perfect harmony of roasted butternut squash and a creamy spinach filling. Featuring tender, caramelized squash halves filled with a rich blend of sautéed garlic, wilted baby spinach, cream cheese, and a hint of nutmeg, this dish is topped with golden breadcrumbs for added crunch. Not only is it easy to prepare with just 15 minutes of prep time, but it also boasts wholesome ingredients and bold flavors, making it both nutritious and indulgent. Whether served as a stunning vegetarian main course or a hearty side dish, this warm, comforting recipe promises to impress at any gathering.
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Recipe Information
Ingredients
- 2 butternut squash (medium-sized)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 5 cups baby spinach (fresh)
- 3 cloves garlic (minced)
- 4 ounces cream cheese (softened)
- 0.5 cups Parmesan cheese (grated)
- 0.25 cups breadcrumbs
- 0.25 teaspoons nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut each butternut squash in half lengthwise and scoop out the seeds with a spoon. Lightly brush the cut sides of the squash halves with 2 tablespoons 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 the prepared baking sheet and roast in the preheated oven for 30-40 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. Remove from heat.
In a mixing bowl, combine the cooked spinach, softened cream cheese, grated Parmesan cheese, and a pinch of nutmeg (if using). Mix well until the filling is smooth and evenly combined.
Once the squash is roasted and cool enough to handle, carefully scoop out some of the flesh from each half, leaving a 1/2-inch border around the edges to create a cavity for the filling. Reserve the scooped-out flesh in a bowl.
Mash the reserved squash flesh and fold it into the spinach filling mixture.
Spoon the spinach and squash filling evenly into the cavities of the roasted squash halves. Sprinkle the tops with breadcrumbs for added texture.
Return the stuffed squash halves to the oven and bake at 400°F (200°C) for an additional 10-15 minutes, or until the topping is golden and the filling is heated through.
Remove from the oven, let cool for 5 minutes, and serve warm. Enjoy your spinach stuffed squash!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1770 mg | 136% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2270 mg | 48% | |
*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.
