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Easy Stuffed Acorn Squash with Creamed Spinach

A delightful recipe featuring hearty acorn squash filled with rich, creamy spinach that is seasoned to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Acorn Squash
  • 2 medium medium acorn squash Fresh and ripe
  • 1 tablespoon olive oil For brushing squash
  • to taste Salt and black pepper For seasoning
For the Filling
  • 1 tablespoon butter For sautéing
  • 1 small onion (finely chopped, optional) Adds depth of flavor
  • 2 cloves garlic (minced) Use fresh for best flavor
  • 10-12 oz fresh spinach Brought down to a manageable amount
  • 1/2 cup heavy cream For a creamy filling
  • 1/4 cup grated Parmesan cheese Provides strong flavor
  • pinch nutmeg Enhances flavor

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half lengthwise and scoop out the seeds.
  3. Brush each half with olive oil, seasoning with salt and pepper. Place cut-side up on a baking sheet.
  4. Roast in the preheated oven for 40-50 minutes until the squash is tender.
Cooking the Filling
  1. In a skillet, melt butter over medium heat and sauté the onion (if using) until it softens.
  2. Add garlic and stir for about a minute.
  3. Add spinach in batches, stirring until it’s wilted down and remove any excess liquid.
  4. Stir in the heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Assembly
  1. Stuff the creamed spinach into the roasted acorn squash and serve hot.
  2. For an extra touch, broil for 5-10 minutes to melt the cheese on top.

Notes

Consider adding toasted pine nuts or walnuts for extra crunch. For a vegetarian option, substitute Parmesan with a plant-based cheese.