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Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach

Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach Delight

This Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach is a heartwarming vegetarian dish that’s gluten-free and perfect for autumn.
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Prep Time 15 minutes
Cook Time 50 minutes
Broiling Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 squash halves
Course: Lunch
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn Squash Choose medium-sized for even cooking and sweetness.
  • 2 tablespoons Olive Oil Adds moisture and enhances roasting flavor.
  • 1 teaspoon Salt Kosher or sea salt works best.
  • 1 teaspoon Black Pepper Freshly ground gives the best taste.
For the Filling
  • 4 cups Fresh Spinach Frozen works if fresh isn’t available.
  • 8 ounces Cream Cheese Swap with ricotta for a lighter option.
  • 1 cup Parmesan Cheese Nutritional yeast makes a great vegan substitute.
  • 2 teaspoons Fresh Thyme Other herbs like sage can be interchanged.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Skillet
  • Knife

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Slice the acorn squash in half. Drizzle with olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for about 30 minutes.
  4. Sauté fresh spinach until wilted. Remove from heat.
  5. Combine sautéed spinach with cream cheese and Parmesan in a mixing bowl.
  6. Spoon the filling into roasted squash halves.
  7. Return stuffed squash to the oven and roast for an additional 20 minutes.
  8. Broil for 3-5 minutes until golden brown on top.

Nutrition

Serving: 1squash halfCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze unbaked squash for up to 2 months wrapped tightly.

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