Description
A comforting autumn dish featuring roasted acorn squash halves filled with a rich, creamy spinach and cheese mixture.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place cut-side down on baking sheet and roast for 25-30 minutes until tender.
- While squash roasts, heat remaining olive oil in large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add spinach to skillet and cook until wilted, about 3-4 minutes. Remove from heat and stir in cream cheese, Parmesan, nutmeg, remaining salt and pepper until well combined.
- Flip roasted squash halves cut-side up. Divide spinach mixture among squash halves. Top with mozzarella cheese and return to oven for 10-12 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.