Description
Stuffed Acorn Squash is the quintessential dish that embodies the warmth and flavors of Fall. This delightful recipe features tender acorn squash filled with a rich mixture of creamy spinach, Parmesan cheese, and aromatic thyme. Not only is it an impressive centerpiece for your holiday table, but it also serves as a cozy meal for weeknight dinners. Vegetarian and gluten-free, this savory stuffed squash is perfect for warming up on chilly evenings or entertaining guests.
Ingredients
Scale
- 2 medium acorn squash
- 3 oz fresh spinach
- 4 oz cream cheese
- 1 cup shredded Parmesan cheese
- 3 tablespoons fresh thyme
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, seasoning with salt and pepper.
- Place cut-side down on a baking sheet and bake for 30 minutes until tender.
- In a skillet, sauté fresh spinach in olive oil until wilted (2–3 minutes). Combine spinach with cream cheese, Parmesan, and thyme in a mixing bowl.
- Flip squash cut-side up, fill with the creamy mixture, and return to the oven for an additional 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 40mg
Keywords: For added texture, consider mixing in chopped nuts or dried cranberries into the filling. Experiment with different cheeses like feta or goat cheese for unique flavors.