Roasted Cheese Stuffed Acorn Squash

A rich, creamy, and satisfying dish that works as either a main or a side. Roasted acorn squash halves are filled with a luscious spinach and cheese mixture, making each bite flavorful and indulgent. Perfect for a crowd-pleasing dinner or a seasonal gathering.

🌿 Mindful Morsel: Acorn squash is high in fiber and vitamin A, supporting eye health and digestion, and also contributes anti-inflammatory benefits. Along with spinach, garlic, and fresh thyme, it provides antioxidants and compounds that help fight inflammation. Olive oil adds heart-healthy fats, making this dish not only flavorful and indulgent but also nourishing for your body.

Ingredients

(Serves 4–8 | ~235–469 calories per serving | Cook time: ~1 hr 15 min)

Acorn Squash

  • 2 acorn squash

  • 2 tablespoons olive oil

  • ¼ teaspoon salt

  • Freshly ground black pepper, to taste

  • Fresh thyme

Spinach and Cheese Filling

  • 1 bag of fresh spinach

  • 1 block of cream cheese

  • 1 cup shredded Parmesan cheese

  • 3 tablespoons fresh thyme

  • 1 heaping teaspoon garlic (fresh or jarred)

Instructions

Roast the Squash

  1. Preheat oven to 400°F (200°C).

  2. Slice acorn squash in half from stem to bottom. Scoop out seeds and strands, like carving a pumpkin. (Optional: save seeds to plant for a surprise harvest next season 🌱.)

  3. Drizzle squash halves with olive oil, rubbing it into the flesh. Season with salt and pepper.

  4. Roast cut side up on a baking sheet or in a baking pan for 30 minutes.

Prepare the Filling

  1. In a skillet over medium heat, warm a drizzle of olive oil. Add spinach in batches, letting each handful wilt before adding more. Cook until all spinach is wilted, then drain excess liquid.

  2. In a microwave-safe mixing bowl, soften the cream cheese in short 15-second bursts—just enough to stir easily without melting.

  3. Add spinach, Parmesan, thyme, and garlic to the softened cream cheese. Stir until fully combined.

Stuff and Bake

  1. Remove roasted squash from oven. Spoon filling evenly into each half. Sprinkle with extra thyme (and Parmesan if desired).

  2. Return squash to oven and bake for 20 minutes, or until filling is hot and lightly golden.

  3. Let rest 3–5 minutes before serving.

Serving Suggestions

Serve each half as a hearty portion, or slice into quarters for smaller servings. Season with extra salt and pepper if desired—though it’s flavorful enough on its own!