Spinach Stuffed Squash

5 from 11 votes

Spinach Stuffed Squash is oven roasted to perfection and brimming with a creamy spinach filling and three cheeses for the perfect fall side dish.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: halves

Calories: 260kcal

Author: Rachel

Ingredients

Roasted Squash

2 Acorn Squash *see note for other squash options
1 tablespoon Olive oil
½ teaspoon Salt
¼ teaspoon Black Pepper

Filling

2 cloves Garlic minced
1 tablespoon Olive Oil
2 teaspoon Cornstarch
¼ cup Milk
¼ cup Vegetable Broth or Chicken Broth (non-vegetarian)
3 tablespoon Cream Cheese
⅓ cup Sour Cream
½ teaspoon Salt
½ teaspoon Black Pepper
4 ounces Spinach 2 cups of fresh spinach with stems removed or 3-4 ounces of frozen, thawed and drained.
½ cup Shredded Mozzarella
½ ciup Shredded Parmesan

Garnish

Parsley optional

Instructions

Preheat oven to 425 degrees. Cut the top and a sliver off the bottom of 2 Acorn Squash so they sit flat. Scoop out seeds. Brush with 1 tablespoon Olive oil and sprinkle with ½ teaspoon Salt and ¼ teaspoon Black Pepper. Place face down on aluminum foil lined cookie sheet.
Bake squash for 35-45 minutes depending on size, or until squash is tender.
In a large skillet over medium heat, add 1 tablespoon Olive Oil and 2 cloves Garlic. Sauté for 1-2 minutes, until the garlic is golden and fragrant.
Reduce heat to low and add 2 teaspoon Cornstarch. Immediately whisk until it makes a thick paste.
Add ¼ cup Vegetable Broth and ¼ cup Milk, stirring between additions.
Add 3 tablespoon Cream Cheese and ⅓ cup Sour Cream. Stir until combined and smooth. Add ½ teaspoon Salt and ½ teaspoon Black Pepper to taste.
Add 4 ounces Spinach and simmer 3-5 minutes, or until the spinach wilts.
Divide the spinach filling evenly between the squash halves. Top each halve generously with ½ cup Shredded Mozzarella and ½ ciup Shredded Parmesan.
Turn oven to broil. Broil the squash halves, face up, for 3-5 minutes, or until the cheese starts to bubble and turn golden brown. Serve immediately and enjoy!

Notes

Squash - Instead of acorn squash, you can also use butternut, delicata, or spaghetti squash. You may need to hollow out the butternut a bit more or double the filling for spaghetti squash as it is larger and has a bigger cavity.

Store: Leftovers are really good! If I know their will be leftovers, I store them in an air tight container or wrapped in foil in the fridge the same way they come out of the oven – with the squash intact. It keeps the filling separated and easier to reheat in the microwave. They are good for 4-5 days.

Reheat: This recipe keeps and reheats well both in the oven and in the microwave.

OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
MICROWAVE: You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds. You may have to stir a bit to avoid cold spots and continue to microwave at 30 second intervals until heated through.

Nutrition