Description
A comforting fall dish featuring roasted acorn squash halves filled with creamy, savory spinach and topped with melted cheese.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Brush squash halves with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on baking sheet and roast for 25-30 minutes until tender.
- While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add spinach to skillet in batches, stirring until wilted. Reduce heat to low and stir in cream cheese, heavy cream, nutmeg, remaining salt and pepper until creamy.
- Flip roasted squash halves cut-side up. Divide creamed spinach mixture among squash halves. Top with mozzarella and Parmesan cheeses.
- Return to oven for 10-12 minutes until cheese is melted and bubbly. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 400
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 20g