Simple Stuffed Acorn Squash with Parmesan & Cream Cheese Recipe

Acorn squash brings a delightful canvas for culinary creativity in this mouthwatering stuffed recipe.

Autumn’s golden harvest yields the perfect vegetable for a comforting meal.

Creamy cheese and vibrant spinach combine to create a truly irresistible filling.

Nutty parmesan adds a delectable crunch that elevates every single bite.

Rich flavors meld together, promising a dish that feels both elegant and approachable.

Seasonal ingredients transform this simple squash into a memorable centerpiece for any dinner.

Savor each forkful and let the warmth of this recipe inspire your next kitchen adventure.

What Makes Stuffed Acorn Squash Special

• Craft Gourmet Vegetable Delight: Transform a simple acorn squash into a restaurant-worthy dish with minimal cooking skills required.
• Maximize Nutrition with Minimal Effort: Packed with spinach and creamy cheeses, this recipe delivers a powerhouse of vitamins and protein in one delicious serving.
• Quick Weeknight Meal Solution: Prepare this sophisticated vegetarian dish in just a few simple steps, perfect for busy home cooks seeking a satisfying and elegant dinner option.
• Versatile Crowd-Pleaser: Adaptable for various dietary preferences, this recipe works beautifully as a side dish or main course that impresses both family and guests.

Key Ingredients for Acorn Squash Filling

• Acorn Squash: A winter squash with sweet, nutty flavor that serves as the base for this delicious stuffed dish.
• Spinach: A nutrient-rich green vegetable that adds color and earthy flavor to the stuffing.
• Cream Cheese: A soft, creamy cheese that provides rich and smooth texture to the filling.
• Parmesan Cheese: A hard, salty cheese that adds depth and tangy flavor to the stuffing.

• Salt, Black Pepper: Classic seasonings that enhance the overall taste of the dish.
• Fresh Thyme: An aromatic herb that brings a subtle, earthy note to the recipe.

• Olive Oil: A versatile oil used for roasting the squash and sautéing the spinach, adding richness and preventing sticking.

Step-by-Step Stuffed Acorn Squash Guide

Step 1: Warm Up The Oven

Set the oven temperature to 400 F, preparing for a delicious roasting adventure.

Step 2: Slice And Clean Squash

Carefully cut acorn squash in half vertically, then use a spoon to remove seeds and stringy pulp.

Step 3: Prepare Squash For Roasting

• Olive oil
• Salt
• Black pepper

Drizzle olive oil over squash halves and massage into the flesh.

Sprinkle salt and pepper generously.

Place squash cut-side down on a baking sheet.

Step 4: First Roasting Round

Roast squash in the preheated oven for 30 minutes until tender and slightly caramelized.

Step 5: Cook Spinach

Sauté spinach in a skillet with olive oil until it wilts completely.

Drain any excess liquid.

Step 6: Create Creamy Filling

• Cream cheese
• Parmesan cheese
• Cooked spinach

Microwave cream cheese briefly to soften.

Mix in Parmesan and cooked spinach until well combined.

Step 7: Stuff The Squash

Remove squash from oven and flip cut-side up.

Evenly distribute the cheese and spinach mixture into each squash half.

Step 8: Sprinkle Herbs

Scatter fresh thyme over the stuffed squash.

Step 9: Final Roasting

Return stuffed squash to oven and roast for 20 more minutes until cheese melts completely.

Step 10: Create Golden Crust

Broil for 3-5 minutes, watching carefully to achieve a beautiful golden top without burning.

Step 11: Garnish And Serve

Top with additional fresh thyme and freshly ground black pepper.

Serve immediately while hot and bubbling.

Helpful Tips for Acorn Squash Recipe

• Select acorn squashes that feel heavy for their size, with deep green color and no soft spots or blemishes.
• Cut squash carefully by stabilizing it on a damp kitchen towel to prevent slipping and ensure even halves.
• Drain cooked spinach thoroughly to prevent watery filling and maintain the perfect creamy texture.
• Microwave cream cheese in short 10-second bursts to soften without melting, preserving its rich consistency.
• Keep a close eye during the final broiling stage, rotating the baking sheet for even golden browning and preventing burning.

Fresh Twists for Acorn Squash Filling

• Vegan Veggie Delight: Replace cream cheese with cashew cream and use nutritional yeast instead of Parmesan. Swap spinach for kale or Swiss chard for added nutrition.
• Protein-Packed Option: Add cooked quinoa or ground turkey to the cheese mixture for extra protein. Use low-fat cream cheese to reduce calories.
• Mediterranean-Inspired Variation: Incorporate feta cheese, sun-dried tomatoes, and pine nuts into the stuffing. Sprinkle with za'atar seasoning for a Middle Eastern flavor profile.
• Gluten-Free Herb Fusion: Use dairy-free cream cheese alternative and add roasted garlic, fresh basil, and chopped almonds to the filling for a crunchy texture.

Best Pairings for Stuffed Acorn Squash

• Cozy Dinner Centerpiece: Serve this stuffed acorn squash as a stunning main dish that instantly becomes the highlight of your meal, perfect for impressing family and guests.
• Elegant Starter Strategy: Slice each stuffed squash half into smaller portions for an appetizer-style presentation at dinner parties or holiday gatherings, allowing more people to enjoy the delicious flavors.
• Hearty Vegetarian Companion: Pair with a light quinoa salad or crisp green side to create a complete vegetarian meal that feels satisfying and nutritionally balanced, complementing the rich cheese and spinach filling.
• Wine Pairing Delight: Select a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to enhance the creamy cheese and earthy squash notes, elevating the overall dining experience.

Proper Storage for Acorn Squash Dish

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent odors from spreading.
• Wrap individual stuffed squash halves in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Place a single serving on a microwave-safe plate. Heat on medium power for 1-2 minutes, stopping halfway to stir and ensure even warming. Add a splash of water to prevent drying out.

FAQs

• Why roast the squash cut sides down first?

Roasting cut sides down helps the squash caramelize and develop deeper flavor by creating direct contact with the hot baking sheet, which enhances natural sugars and creates a more intense taste profile.

• Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and thoroughly drain frozen spinach to prevent excess moisture that could make the filling watery. Squeeze out as much liquid as possible before mixing with cream cheese and Parmesan.

• How do I know the acorn squash is fully cooked?

The squash is ready when it’s tender when pierced with a fork and the skin looks slightly wrinkled. The flesh should be soft and easily scoopable without resistance.

Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 2 1x

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Description

Stuffed acorn squash marries creamy parmesan, tangy cream cheese, and earthy spinach in a rustic autumn dish. Hearty flavors blend seamlessly, inviting you to savor each comforting, cheesy bite of this elegant seasonal specialty.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium acorn squash
• 3 ounces (85 grams) fresh spinach
• 4 ounces (113 grams) cream cheese
• 1 cup shredded Parmesan cheese

Seasonings and Herbs:

• 3 tablespoons fresh thyme
• 1/4 teaspoon salt
• Freshly ground black pepper

Cooking Oils:

• 3 tablespoons olive oil

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Instructions

1. Preheat the oven to 400°F, preparing for a delightful roasted squash experience.
2. Carefully slice acorn squash in half lengthwise, using caution with the knife. Scoop out seeds and stringy pulp using a spoon, creating clean, hollow halves.
3. Arrange squash cut-side up on a baking sheet. Massage olive oil into the flesh, then generously season with salt and pepper. Flip squash cut-side down on the baking sheet.
4. Roast for 30 minutes until the squash becomes tender and slightly caramelized.
5. Meanwhile, sauté spinach in a skillet over medium heat until completely wilted. Drain any excess liquid to prevent sogginess.
6. Microwave cream cheese in a large bowl for 15-20 seconds, softening without fully melting.
7. Fold shredded Parmesan and cooked spinach into the softened cream cheese, creating a creamy, vibrant mixture.
8. Remove squash from oven, turning cut sides upward. The kitchen will now smell wonderfully aromatic.
9. Evenly distribute the spinach-cheese blend among the squash halves, filling each cavity completely.
10. Sprinkle half the fresh thyme over the stuffed squash for an herbaceous touch.
11. Return to the oven for an additional 20 minutes, allowing the cheese to melt and flavors to meld.
12. Activate the broiler for 3-5 minutes, watching carefully to achieve a golden, slightly crispy top without burning.
13. Finish with a final garnish of freshly ground black pepper and remaining thyme leaves.

Notes

• Always use a sharp knife and keep fingers away from the blade when cutting acorn squash to prevent accidental injuries.
• Drain excess liquid from cooked spinach to prevent a watery filling that could make the squash soggy.
• Microwave cream cheese carefully, just until softened, to maintain its creamy texture without melting completely.
• Watch the squash closely during the final broiling stage, as cheese can quickly burn; rotate the baking sheet if needed for even browning.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 690 kcal
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 58 g
• Saturated Fat: 24 g
• Unsaturated Fat: 30 g
• Trans Fat: 0.5 g
• Carbohydrates: 14 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 80 mg