Spinach and Feta Stuffed Acorn Squash

• 2 medium acorn squashes
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F. Cut the acorn squashes in half lengthwise and scoop out seeds.
2. 2 Brush the insides of the squash halves with olive oil and place face down on a baking sheet.
3. 3 Roast for 20 minutes.
4. 4 While the squash is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add onion and garlic, sauté until translucent.
5. 5 Add spinach and cook until wilted. Stir in feta cheese and thyme, season with salt and pepper.
6. 6 Remove squash from oven, flip halves and stuff generously with the spinach mixture.
7. 7 Return to oven and bake for another 15-20 minutes, until squash is tender.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Oven
• Medium skillet

Variations

• Add toasted pine nuts for a crunchy texture.
• Mix in some sautéed mushrooms for extra earthiness.

Substitutions

• If acorn squash isn't available, use butternut squash as a substitute.
• Substitute feta cheese with goat cheese for a similar tangy flavor.

Pairings

• Pairs well with roasted root vegetables.
• Complementary with a glass of crisp white wine.

Nutrition

Tips

• For extra flavor, sprinkle a bit of nutmeg into the spinach mixture.
• If you prefer a vegan option, substitute feta with a plant-based alternative.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with a side of quinoa or a fresh green salad.
• Pairs well with a drizzle of balsamic glaze.

FAQ