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    Stuffed Acorn Squash

    Published: Nov 10, 2021 / 6 Comments

    286 shares
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    Recipe Print

    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!

    stuffed acorn squash with spinach and cheese mixture on a baking sheet

    Stuffed acorn squash

    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.

    stuffed acorn squash with spinach and cheese on a baking sheet together with a small container of fresh thyme

     

    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.

    seasoned raw acorn squash halves on a baking sheet

    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.

    roasted acorn squash halves on a baking sheet

    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.

    roasted acorn squash halves stuffed with spinach and cheese mixture on a baking sheet

    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.

    roasted acorn squash halves stuffed with spinach and cheese mixture on a baking sheet

    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.

    roasted acorn squash halves stuffed with raw spinach and cheese mixture on a baking sheet

    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.

    What to serve with it

    • Fall-inspired salad. To make this meal picture-perfect, serve a salad with seasonal Autumn ingredients. I have a few favorites, such as this Arugula Salad with Apples, Cranberries, and Pecans or a beautiful Mandarin Orange Salad with Brussels Sprouts and Balsamic Glaze.
    • Roasted vegetables.  To keep this dinner vegetarian, serve stuffed acorn squash with Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries or Green Beans with Pine Nuts.

    Other vegetarian side dishes

    • Broccoli Cashew Salad with Apples, Pears, and Cranberries
    • Garlic Green Beans with Olive Oil and Parmesan
    • Roasted Brussels Sprouts with Maple Butternut Squash, Pumpkin Seeds, and Dried Cranberries

    Holiday vegetarian main courses

    Stuffed acorn squash makes a perfect side dish for holidays, such as Thanksgiving or Christmas.  If you are also looking for a vegetarian Thanksgiving main course, be sure to take a look at these 2 festive recipes:

    • Butternut Squash and Spinach Lasagna
    • Black Bean and Butternut Squash Casserole
    stuffed acorn squash with spinach and cheese on a baking sheet
    4.9 from 19 votes

    Stuffed Acorn Squash

    Stuffed Acorn Squash is a perfect Fall recipe, and it also makes a great 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!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine American, Mediterranean
    Servings 4 people
    Calories per serving 384 kcal
    Author: Julia

    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
    US Customary - Metric

    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.

    Nutrition

    Nutrition Information
    Stuffed Acorn Squash
    Amount per Serving
    Calories
    384
    % Daily Value*
    Fat
     
    27
    g
    42
    %
    Saturated Fat
     
    11
    g
    69
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    12
    g
    Cholesterol
     
    48
    mg
    16
    %
    Sodium
     
    661
    mg
    29
    %
    Potassium
     
    961
    mg
    27
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    3610
    IU
    72
    %
    Vitamin C
     
    38
    mg
    46
    %
    Calcium
     
    437
    mg
    44
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword stuffed acorn squash
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    Reader Interactions

    Comments

    1. Kristy

      November 26, 2021 at 4:40 pm

      Saw this on Facebook and made for our Thanksgiving! Everybody loved it!

      Reply
      • Julia

        November 29, 2021 at 10:44 pm

        I am so pleased you've enjoyed this recipe! 🙂

        Reply
    2. Katrina

      November 13, 2021 at 9:22 am

      I've made this once to rave reviews! This is a great vegetarian recipe. The flavors paired really well together. Thank you for sharing the recipe!

      Reply
      • Julia

        November 20, 2021 at 5:23 pm

        Katrina, I am so glad you enjoyed the recipe - thank you for letting me know!

        Reply
    3. Sandra

      November 12, 2021 at 1:36 pm

      Made it tonight for my dinner guests. It was a hit with everyone! I served this with rotisserie chicken. Super easy dinner!

      Reply
      • Julia

        November 20, 2021 at 5:24 pm

        Love that you served this with rotisserie chicken - makes the whole dinner so easy!

        Reply

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