Stuffed Acorn Squash with Creamed Spinach
A perfectly roasted acorn squash elevated with a luscious, creamy spinach filling. Easy to make and perfect for fall or holidays.
Equipment
- Baking Sheet Optionally line with parchment paper or foil
- Sharp knife
- Spoon For scooping seeds
- Skillet For cooking spinach
- Medium bowl For mixing filling
Ingredients
Main Ingredients
- 2 medium Acorn squash Look for ones that feel heavy for their size and have dull, not shiny, skin.
- 2 tablespoons Olive oil for squash
- 0.25 teaspoon Salt
- Freshly ground black pepper
- 1 tablespoon Olive oil for spinach
- 3 oz Fresh spinach Can substitute 6-8 oz frozen spinach, thawed and squeezed dry.
- 4 oz Cream cheese Soften at room temperature.
- 1 cup Shredded Parmesan cheese Can substitute feta, goat cheese, Gruyere, or white cheddar.
- 3 tablespoons Fresh thyme Can substitute rosemary or sage.
Instructions
- Preheat your oven to 400°F (200°C). Get a baking sheet ready, maybe line it with parchment paper or foil for easy cleanup.
- Carefully cut your acorn squash in half. Scoop out the seeds and the stringy bits.
- Drizzle the cut sides of the squash with those 2 tablespoons of olive oil. Sprinkle generously with salt and freshly ground black pepper. Place the halves cut-side down on your prepared baking sheet.
- Roast in the preheated oven for 30-40 minutes, or until the squash is tender when you pierce the skin with a fork. The exact time depends on the size of your squash. While they're roasting, you can get started on the filling!
- While the squash is roasting, heat that extra tablespoon of olive oil in a skillet over medium heat.
- Add the fresh spinach and cook, stirring occasionally, until it's completely wilted down. Once wilted, take it off the heat and let it cool slightly. Then, give it a really good squeeze (careful, it might be warm!) to get rid of excess water – this is a super important step so your filling isn't watery!
- In a medium bowl, combine the softened cream cheese, shredded Parmesan cheese, the wilted and squeezed spinach, and the fresh thyme. Stir everything together until it's well combined and looks deliciously creamy. Taste it and add a little more salt or pepper if you think it needs it.
- Once the squash is tender (after its 30-40 min roast), carefully flip the halves over so the cut sides are facing up.
- Divide the creamy spinach filling evenly between the two squash halves, spooning it generously into the cavities. Press it down lightly if needed.
- Pop them back into the oven for another 10-15 minutes, or until the filling is heated through and the top is slightly golden and bubbly.
- Carefully remove from the oven. Let them cool for just a minute or two before serving. Grab a fork and dive into this comforting bowl of deliciousness!
Notes
Tips for success include using a sharp knife and cutting carefully, optionally microwaving the squash briefly to soften before cutting, thoroughly squeezing water from cooked spinach, and softening cream cheese before mixing. You can make the roasted squash and filling a day ahead and store separately. Leftovers can be stored in the refrigerator for 3-4 days or frozen (though texture may change). Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. The skin is edible after roasting, but often not eaten with this dish.