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Stuffed Acorn Squash with Spinach and Cheese

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Stuffed Acorn Squash with Spinach and Cheese is a delicious, healthy, and easy-to-make vegetarian meal. Roasted acorn squash halves are filled with a savory mixture of spinach, garlic, onions, and cheese, then baked until golden and bubbly.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut each acorn squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place cut-side down on the prepared baking sheet.
  4. Bake for 30-35 minutes, or until the squash is tender when pierced with a fork.
  5. While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  6. Add the garlic and cook for another minute until fragrant.
  7. Add the spinach, a handful at a time, and cook until wilted, about 3-4 minutes.
  8. Stir in the thyme, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Remove from heat.
  9. Stir in 3/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, and the breadcrumbs.
  10. Flip the baked squash halves over so the cut side is up. Divide the spinach mixture evenly among the four halves.
  11. Top with the remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheese.
  12. Bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Notes

For a crispier topping, broil for the last 1-2 minutes of baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Find it online: https://www.rapidrecipes.blog/stuffed-acorn-squash-creamed-spinach-3/