Stuffed Acorn Squash with Spinach
A deliciously warm dish featuring acorn squash stuffed with a creamy spinach filling, perfect for fall gatherings or a cozy family dinner.
Ingredients
Squash Preparation
- 2 medium acorn squash The star of the dish, providing sweetness and texture.
- 2 tablespoons olive oil Adds richness and helps roast the squash.
- 0.25 teaspoon salt Enhances the flavors of the squash and filling.
- to taste freshly ground black pepper Adds a kick to the filling.
Filling Ingredients
- 1 tablespoon olive oil For sautéing the spinach.
- 85 grams fresh spinach Packed with nutrients and adds vibrant green color.
- 113 grams cream cheese Gives creaminess and binds the filling.
- 100 grams Parmesan cheese, shredded Adds a savory, nutty flavor to the mix.
- 3 tablespoons fresh thyme, leaves only A fragrant herb that complements the squash.
Instructions
Preparation
- Gather all your ingredients. Wash the acorn squash and any herbs or greens.
Roasting the Acorn Squash
- Preheat your oven to 200°C.
- Slice each acorn squash in half lengthwise and remove the seeds.
- Place the squash cut side up on a baking tray, drizzle with olive oil, sprinkle with salt and pepper, and roast for 30 minutes.
Preparing the Spinach Filling
- Heat olive oil in a medium skillet over medium heat and sauté the spinach for about 5 minutes until wilted.
- Drain any excess liquid from the spinach.
Mixing the Filling
- Soften the cream cheese in a microwave-safe bowl until pliable.
- Combine the sautéed spinach with the cream cheese and shredded Parmesan, mixing thoroughly.
Filling the Squash
- Turn the roasted squash halves cut side up and fill them with the spinach and cheese mixture.
- Top with half of the fresh thyme.
Final Roasting
- Return the stuffed squash halves to the oven and roast for an additional 20 minutes.
Broiling for Texture
- Switch the oven to broil and broil the stuffed squash for 3 to 5 minutes until golden brown.
Serving
- Remove from the oven, top with freshly ground black pepper and the remaining fresh thyme, and serve hot.
Notes
This dish can be prepared ahead of time and stored in the refrigerator. Perfect for meal prep, leftovers reheat well.