Description
Tender roasted acorn squash halves filled with creamy spinach, cream cheese, Parmesan, and fresh thyme. This gluten-free vegetarian side dish brings rich, savory flavor to fall dinners and holiday tables.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1 cup shredded Parmesan cheese
- 3 tablespoons fresh thyme leaves, divided
Instructions
- Preheat the oven to 400°F.
- Carefully slice each acorn squash in half from top to bottom. Scoop out the seeds and stringy fibers.
- Brush the cut sides with 2 tablespoons olive oil. Season with salt and black pepper.
- Place the squash halves cut side down on a rimmed baking sheet.
- Roast for 30 minutes.
- Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Add the spinach and cook for about 5 minutes, stirring often, until wilted. Drain any liquid.
- Combine the softened cream cheese, shredded Parmesan, and cooked spinach in a large bowl.
- Remove the squash from the oven and carefully turn each half cut side up.
- Divide the spinach and cheese mixture evenly among the four squash halves.
- Sprinkle the filling with half of the fresh thyme.
- Return the filled squash to the oven and roast for 20 minutes.
- Broil for 3 to 5 minutes, watching closely, until the cheese develops a golden crust.
- Top with the remaining thyme and freshly ground black pepper before serving.
Notes
- Choose firm, medium acorn squash without soft spots.
- Drain the wilted spinach well so the filling stays thick.
- Soften the cream cheese without melting it.
- Watch the squash constantly while broiling because the Parmesan browns quickly.
- Refrigerate leftovers in a covered container for up to 4 days.
- Reheat in a 350°F oven for 15 to 20 minutes for the best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 384
- Sugar: 5
- Sodium: 590
- Fat: 29
- Saturated Fat: 14
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 13
- Cholesterol: 55