Roasted Cheese Stuffed Acorn Squash

This roasted cheese stuffed acorn squash with spinach and Parmesan is creamy, comforting, and nutrient packed. It is perfect for fall dinners or gatherings.

Introduction

Rich, creamy, and deeply satisfying, this roasted cheese stuffed acorn squash is a show-stopping dish that works as both a main course or a hearty side. Roasted acorn squash halves are filled with a savory spinach, cream cheese, and Parmesan mixture for a comfort food classic with a mindful twist.

🌿 Mindful Morsel

Acorn squash is high in fiber and vitamin A, supporting digestion and eye health while offering anti-inflammatory benefits. Combined with spinach, garlic, and thyme, this dish is packed with antioxidants and compounds that help fight inflammation. Olive oil brings heart-healthy fats, making this indulgent dish both nourishing and balanced.

Recipe Information

  • Servings: 4–8

  • Prep Time: 15 minutes

  • Cook Time: 1 hour

  • Total Time: ~1 hour 15 min

  • Calories per Serving: ~235–469 (depending on portion size)

  • Serving suggestion: 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!

Ingredients

Acorn Squash

  • 2 acorn squash

  • 2 tbsp olive oil

  • ¼ tsp salt

  • Freshly ground black pepper, to taste

  • Fresh thyme

Spinach and Cheese Filling

  • 1 bag fresh spinach

  • 1 block cream cheese

  • 1 cup shredded Parmesan cheese

  • 3 tbsp fresh thyme

  • 1 heaping tsp garlic (fresh or jarred)

Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Slice acorn squash in half from stem to bottom. Scoop out seeds and strands (save seeds to plant if desired 🌱). Drizzle halves with olive oil, season with salt and pepper, and place cut side up on a baking sheet. Roast for 30 minutes.

  2. Prepare the filling: In a skillet over medium heat, warm a drizzle of olive oil. Add spinach in batches, wilting each handful before adding more. Cook until all spinach is wilted, then drain excess liquid.

  3. Mix filling: In a microwave-safe bowl, soften cream cheese in short bursts until stirrable but not melted. Add spinach, Parmesan, thyme, and garlic. Stir until combined.

  4. Stuff and bake: Remove roasted squash from oven and spoon filling evenly into each half. Sprinkle with extra thyme (and Parmesan if desired). Return to oven and bake for 20 minutes, until filling is hot and lightly golden.

  5. Serve: Let rest 3–5 minutes before serving. Serve halves whole for a hearty portion or slice into quarters for smaller servings.

Tips/Notes

  • Cheese Variations: Swap Parmesan for Gruyère or sharp cheddar for a different flavor.

  • Make-Ahead Friendly: Roast squash and prepare filling ahead of time; stuff and bake when ready to serve.

  • Lighter Option: Use Neufchâtel cheese in place of cream cheese.

Social Media Callout

Save this cheese stuffed acorn squash recipe on Pinterest or share it on Instagram for your next cozy fall dinner party!