Spinach-Stuffed Acorn Squash
Submitted by caec
Tender baked acorn squash halves filled with seasoned spinach, sautéed onions, and breadcrumbs. This vegetarian stuffed squash makes a gorgeous fall dinner that’s naturally light and full of earthy flavor.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minAcorn squash was practically designed to be stuffed. Those natural bowl shapes are begging for a savory filling, and this spinach version delivers without weighing you down.
The stuffing is simple but smart. Sautéed onions, chopped spinach, breadcrumbs for structure, and a generous dash of nutmeg that bridges the sweetness of the squash with the green earthiness of the spinach.
Baking the filled halves in a water bath keeps everything moist and steams the squash to fork-tender softness. No dried-out edges, no tough spots.
Kitchen Tips
- Use a sharp, sturdy knife and cut the squash crosswise (at the equator) rather than top to bottom for the most stable stuffing vessels.
- Swap breadcrumbs for wheat germ if you want a nuttier flavor and a bit more protein.
- Roast the squash halves cut-side down for 15 minutes before stuffing to get a head start on tenderness.
- This works beautifully as a Thanksgiving side or a light vegetarian main course.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Halve squash at width, remove top stem, and discard seeds.
Set aside.
In a skillet sauté onions in oil until clear.
Combine with all other stuffing ingredients and seasonings.
Fill squash shells with mixture.
Set halves into deep oven- proof dish, add 2 to 3 inches of water, cover with foil, and bake 40 minutes at 375℉ (190℃) or until soft.
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