Spinach and Feta Stuffed Acorn Squash

• 2 medium acorn squashes
• 8 oz fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Optional: 1/4 cup breadcrumbs

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cut the acorn squash in half lengthwise and scoop out the seeds.
3. 3 Place the squash halves cut-side down on a baking sheet lined with parchment paper.
4. 4 Roast for 30 minutes.
5. 5 While the squash is roasting, heat olive oil in a skillet over medium heat.
6. 6 Add the onion and garlic, sauté until translucent.
7. 7 Add the spinach and thyme, cook until the spinach is wilted.
8. 8 Remove from heat and stir in the feta cheese and breadcrumbs if using.
9. 9 Carefully flip the squash halves and fill each with the spinach mixture.
10. 10 Return to the oven for an additional 10-15 minutes, until the squash is tender and filling is hot.
11. 11 Season with salt and pepper to taste before serving.

Equipment

• Baking sheet
• Parchment paper
• Skillet

Variations

• Add cooked quinoa or wild rice to the filling for extra texture.
• Include a handful of toasted pine nuts for added crunch.

Substitutions

• Substitute feta with goat cheese for a different flavor profile.
• Use kale in place of spinach for a heartier green.

Pairings

• Pairs well with a glass of crisp white wine.
• Complement with a drizzle of balsamic reduction.

Nutrition

Tips

• For a dairy-free option, use a plant-based feta cheese.
• If you prefer a crispier topping, broil for 1-2 minutes at the end, watching closely to avoid burning.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with roasted sweet potatoes for a hearty autumn meal.

FAQ