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Stuffed Acorn Squash with Creamed Spinach

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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

  1. 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.
  2. 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.
  3. 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.
  4. Flip roasted squash halves cut-side up. Divide creamed spinach mixture among squash halves. Top with mozzarella and Parmesan cheeses.
  5. 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.

Nutrition

Find it online: https://www.receipster.com/stuffed-acorn-squash-creamed-spinach/

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