Description
A deliciously healthy recipe featuring acorn squash stuffed with a creamy spinach and cheese mixture.
Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 85 grams fresh spinach
- 113 grams cream cheese
- 100 grams Parmesan cheese, shredded
- 3 tablespoons fresh thyme, leaves only
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Switch oven to broil. Broil stuffed squash for 3 to 5 minutes, watching closely, until a golden crust forms. Avoid burning the cheese.
- Top finished squash with freshly ground black pepper and the remaining fresh thyme. Serve hot.
Notes
- Adjust seasoning according to taste.
- For a vegan option, substitute cream cheese and Parmesan with plant-based alternatives.
- Great as a main dish or a side dish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half of acorn squash
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg