Stuffed Acorn Squash is a perfect Fall recipe, and it also makes a gorgeous holiday side dish. The acorn squash is stuffed with a creamy spinach mixture made with Parmesan and cream cheese. This vegetarian and gluten-free recipe will become your new favorite Autumn comfort food!
If you’re looking for a beautiful holiday side dish that is easy to make and requires just a few ingredients, look no further. This vegetarian stuffed acorn squash is a cozy Autumn recipe made with seasonal veggies and greens. There are only 4 main ingredients (acorn squash, spinach, Parmesan, and cream cheese) + 4 secondary ingredients (olive oil, salt, pepper, and fresh thyme).
- First, the acorn squash halves are drizzled with olive oil, seasoned with salt and pepper, and roasted in the oven.
- Then, they are stuffed with the spinach and cheese mixture.
- The stuffed acorn squash is put back in the oven until the cheese mixture bubbles and melts into a luscious creamy deliciousness.
- Next, briefly broil the acorn squash halves until they turn golden-brown on top.
Vegetarian and gluten-free recipe:
This meatless recipe features roasted acorn squash, fresh spinach, cream cheese, and Parmesan. You will never miss meat with this creamy deliciousness.
How to make stuffed acorn squash (step-by-step photos):
You will need 2 medium-size squashes. First, prepare the acorn squash by carefully slicing each one in half. Drizzle cut sides of squash with olive oil and season with salt and pepper.
Roast the squash cut sides down in the preheated oven at 400 F for 30 minutes. Remove from oven and turn the squash cut sides up.
Make spinach and cheese mixture by combining together cream cheese, shredded Parmesan cheese, and cooked spinach. Divide the spinach and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled. Sprinkle the cheese mixture with half of the fresh thyme.
Roast the stuffed acorn squash in the preheated oven at 400 F for 20 more minutes to melt the cheese mixture. Broil for 3 or 5 minutes to get golden crust over cheese. Watch closely not to burn the squash and the cheese mixture.
Cooking tips:
- While I used fresh spinach, you can also use frozen spinach (thawed and squeezed dry) in place of fresh.
- To use cooking time efficiently, make the spinach and cheese mixture while you roast the acorn squash in the oven.
- Broil the stuffed acorn squash briefly (for about 5 minutes) in the oven until the cheese mixture turns golden here and there. Watch the squash carefully – it can burn easily.
Substitutions:
- Greens. You can use spinach, kale, or Swiss chard to stuff the acorn squash with.
- Cheese. This recipe uses 2 kinds of cheeses: cream cheese and Parmesan. I would keep the cream cheese and not replace it with any other, as it has a perfect texture for melting. However, you can use a variety of cheeses instead of Parmesan cheese. You can use shredded Mozzarella (part-skim, low-moisture), Gruyere cheese, Asiago, Provolone, or Fontina cheese.
How to store and reheat stuffed acorn squash:
- Refrigerate. Store roasted acorn squash in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this dish as that will change the texture of the spinach-cheese mixture.
- Reheat. Reheat the squash in the preheated oven at 350 F for about 30 minutes or until the cheese is melted.
More Recipe Suggestions:
Spinach Ricotta Stuffed Chicken
Deliciously Stuffed Mushrooms with a Savory Filling
Asparagus Stuffed Chicken Breast
Chicken Stuffed Poblano Peppers
Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach
Equipment
Ingredients
Acorn squash:
- 2 acorn squash medium
- 2 tablespoons olive oil
- ¼ teaspoon salt
- black pepper freshly ground
Spinach and cheese mixture:
- 1 tablespoon olive oil
- 3 oz spinach fresh
- 4 oz cream cheese
- 1 cup Parmesan cheese shredded
- 3 tablespoons fresh thyme
Instructions
Roast acorn squash:
- Preheat oven to 400 F.
- Prepare the acorn squash. Slice each one in half down the middle. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
- Place acorn squash cut sides up on a baking sheet. Drizzle the cut sides of acorn squashes with olive oil and rub the oil into the squash. Season generously with salt and pepper. Turn the squash over, and place it cut sides down on a baking sheet.
- Roast in the preheated oven at 400 F for 30 minutes.
Make spinach and cheese mixture:
- In a medium skillet, heat olive oil on medium heat and add fresh spinach. Cook for about 5 minutes until the spinach wilts. If there is any liquid in the pan, drain it.
- Add cream cheese to a microwave-safe large-sized bowl. Soften cream cheese briefly in the microwave oven. Make sure the cheese does not actually melt, just softens.
- Add shredded Parmesan and cooked spinach to the same bowl. Mix everything well.
How to stuff acorn squash:
- By this time, you have roasted the acorn squash for 30 minutes. Remove them from the oven and turn cooked squash halves cut sides up.
- Divide the spinach and cheese mixture among the 4 halves and stuff the squash until the mixture is leveled.
- Sprinkle the cheese mixture with half of the fresh thyme.
- Roast the stuffed acorn squash in the preheated oven at 400 F for 20 more minutes until the cheese mixture melts.
- Broil for 3 or 5 minutes to get golden crust over cheese. Watch closely and be very careful not to burn the squash and the cheese mixture.
- Top with freshly ground black pepper and fresh thyme.
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