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Ingredients
Scale
- 2 medium acorn squash
- 4 tablespoons olive oil (divided)
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 3 oz fresh spinach
- 4 oz cream cheese
- 1 cup shredded Parmesan cheese
- 3 tablespoons fresh thyme (divided)
Instructions
- Preheat oven to 400°F (200°C). Cut acorn squash in half and scoop out seeds.
- Drizzle cut sides with 2 tablespoons olive oil and season with salt and pepper.
- Place squash cut side down on a baking sheet and roast for 30 minutes.
- In a skillet, heat 1 tablespoon olive oil and sauté spinach until wilted.
- Mix softened cream cheese, sautéed spinach, and Parmesan cheese in a bowl.
- Flip roasted squash cut side up and fill with the cheese mixture.
- Sprinkle with thyme and bake for an additional 20 minutes.
- Broil for 3-5 minutes until golden and bubbly, watching to avoid burning.
Notes
Poke the squash with a fork before roasting for even cooking.
Taste the cheese mixture before stuffing to adjust seasoning.
Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 40mg