Description
A delightful and nutritious dish featuring acorn squash filled with a creamy spinach and cheese mixture, perfect for any occasion.
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 the oven to 200°C (390°F).
- Slice each acorn squash in half lengthwise and remove the seeds and stringy pulp.
- Arrange the squash halves cut side up on a baking tray.
- Drizzle with olive oil and season with salt and freshly ground black pepper to taste.
- Place the squash halves cut side down on the tray and roast for 30 minutes.
- Heat 1 tablespoon of olive oil in a skillet and sauté the fresh spinach for about 5 minutes until wilted.
- If excess liquid remains, drain it.
- Soften the cream cheese in a microwave-safe bowl until pliable.
- Add the sautéed spinach and shredded Parmesan to the cream cheese and mix thoroughly.
- Turn the squash over so the cut side is up and fill with the spinach and cheese mixture.
- Sprinkle half of the fresh thyme over the filling.
- Return the squash to the oven and roast for an additional 20 minutes.
- Switch the oven to broil and broil for 3 to 5 minutes, watching closely to avoid burning.
- Top with freshly ground black pepper and remaining thyme before serving.
Notes
Stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg