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
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.
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:
Stuffed Acorn Squash
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.
Nutrition
Nutrition Disclaimer:
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.
This was absolutely delicious and reheated well in the microwave as a leftover.
So glad you loved it, Carol! ❤️
This was so simple to make and so, so tasty! Thank you for a great vegetarian recipe. Will be making again!
Valery, I am so happy you enjoyed this recipe. Thank you for your rave review! ❤️❤️
This was absolutely delicious! So easy to make. I will absolutely be making this again - adding it to the weekly rotation. Thank you for all of the yummy vegetarian dishes!
Alison, thank you for taking the time to share your review - so glad you're enjoying my recipes! ❤️❤️ Happy Holidays to you and your family!
Curious question - could this be prepared the day before planning to serve? Thank you!
Tonya, if you want to make it in advance, here are my suggestions:
1) I would roast the acorn squash a day in advance and undercook it somewhat so that it doesn't get mushy the next day.
2) You can also cook the spinach a day in advance.
3) I would fill the squash with the spinach and cheese mixture and reheat it in the oven at 400 F for 15 or more minutes when you're ready to serve.
This was sooooo good! I served this coconut shrimp. I will definitely make this again- already thinking about what to make with it next time
Really easy to make and quite yummy. Only thing was that the filling was only enough for about two halves of the medium sized acorn squash. I added and extra 3oz of cream cheese (all I had) and I got three squash filled about 3/4 of the way. Otherwise super awesome.
Saw this on Facebook and made for our Thanksgiving! Everybody loved it!
I am so pleased you've enjoyed this recipe! 🙂
Made this for a side dish for dinner tonight. It was super easy and delicious!!! Trying to cook healthier and this was perfect!!! Looking forward to trying more of your recipes. Everything looks delicious that I have seen you post. I just started following you about a month ago. Looking forward to making the Brussel sprout recipe next!!! Keep the great recipes coming. Thanks!
Deanna, I am so glad you gave this recipe a try and that it turned out well! Glad that I gained a new follower in you, and I hope you like other recipes, too! Thank you for such a generous comment - I appreciate it! 🙂
Curious whether I could use prepared spinach artichoke dip to fill the squash for a shortcut. What do you think?
Curious with your stuffed squash recipes (acorn, butternut, etc) - looking for recipes that can serve larger groups, buffet style. Could a diner easily “scoop” out a serving? Any suggestions?
Angela, for large gatherings, what I would do is use a sharp knife to slice stuffed squash (not lengthwise, but across) into several, relatively thin slices. And just serve it that way, sort of hasselback style, in an appropriate serving dish that will keep all slices together. The guest then can grab a smaller portion with serving utensils.
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!
Katrina, I am so glad you enjoyed the recipe - thank you for letting me know!
Made it tonight for my dinner guests. It was a hit with everyone! I served this with rotisserie chicken. Super easy dinner!
Love that you served this with rotisserie chicken - makes the whole dinner so easy!