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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400°F, preparing for a delightful roasted squash experience.
- 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.
- 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.
- Roast for 30 minutes until the squash becomes tender and slightly caramelized.
- Meanwhile, sauté spinach in a skillet over medium heat until completely wilted. Drain any excess liquid to prevent sogginess.
- Microwave cream cheese in a large bowl for 15-20 seconds, softening without fully melting.
- Fold shredded Parmesan and cooked spinach into the softened cream cheese, creating a creamy, vibrant mixture.
- Remove squash from oven, turning cut sides upward. The kitchen will now smell wonderfully aromatic.
- Evenly distribute the spinach-cheese blend among the squash halves, filling each cavity completely.
- Sprinkle half the fresh thyme over the stuffed squash for an herbaceous touch.
- Return to the oven for an additional 20 minutes, allowing the cheese to melt and flavors to meld.
- Activate the broiler for 3-5 minutes, watching carefully to achieve a golden, slightly crispy top without burning.
- 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