Stuffed Acorn Squash Spinach (Print-Friendly Version)
Golden acorn squash filled with creamy spinach, Parmesan, and thyme—comforting and festive for fall or holidays.
# What You’ll Need to Make This:
→ Acorn Squash
01 -
2 medium acorn squash
02 -
2 tablespoons olive oil
03 -
0.25 teaspoon salt
04 -
Freshly ground black pepper, to taste
→ Spinach and Cheese Mixture
05 -
1 tablespoon olive oil
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85 grams fresh spinach
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113 grams cream cheese
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100 grams Parmesan cheese, shredded
09 -
3 tablespoons fresh thyme, leaves only
# How to Prepare:
01 -
Preheat oven to 200°C. Slice each acorn squash in half lengthwise. Remove seeds and stringy pulp using a spoon. Arrange squash halves cut side up on a baking tray. Drizzle with olive oil and rub to coat. Season with salt and freshly ground black pepper. Place cut side down and roast for 30 minutes.
02 -
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add fresh spinach and sauté for about 5 minutes, or until wilted. If excess liquid remains, drain.
03 -
Soften cream cheese in a microwave-safe bowl until just pliable, being careful not to melt. Add sautéed spinach and shredded Parmesan to the bowl. Mix thoroughly until well combined.
04 -
Remove squash from oven and turn cut side up. Evenly distribute the spinach and cheese mixture among the four halves, filling the cavities. Sprinkle with half of the fresh thyme.
05 -
Return stuffed squash halves to the oven. Roast at 200°C for an additional 20 minutes, until the filling is hot and the cheese has melted.
06 -
Switch oven to broil. Broil stuffed squash for 3 to 5 minutes, watching closely, until a golden crust forms. Avoid burning the cheese.
07 -
Top finished squash with freshly ground black pepper and the remaining fresh thyme. Serve hot.
# Extra Tips:
01 -
Ensure acorn squash halves are evenly sized for uniform roasting and filling.
02 -
For added depth, use a blend of Parmesan and Pecorino cheese.