Description
This Stuffed Acorn Squash recipe combines the earthy sweetness of squash with a savory filling of mushrooms, spinach, cranberries, and feta cheese. A delightful mix of flavors and textures that’s perfect for a cozy dinner.
Ingredients
Units
Scale
For the Squash:
- 2 medium acorn squash, halved and seeds removed
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
For the Filling:
- 2 cups mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 small onion, diced
- 3 cups fresh spinach
- 1/3 cup dried cranberries
- 1/2 cup cooked quinoa or couscous
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 100 g (3 1/2 oz) feta cheese, crumbled
To Finish:
- 2 tbsp honey or maple syrup
- 2 tbsp chopped walnuts or pecans (optional)
- Fresh parsley or thyme, for garnish
Instructions
- Roast the Squash: Preheat oven to 200°C (400°F). Brush squash halves with 1½ tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
- Prepare the Filling: Heat remaining olive oil in a skillet over medium heat. Sauté onion and mushrooms for 5–6 minutes until softened and lightly browned. Add garlic, thyme, and smoked paprika; cook 30 seconds.
- Add Spinach & Cranberries: Stir in spinach until wilted. Add cranberries and cooked quinoa or couscous. Season with salt and pepper.
- Stuff the Squash: Turn squash cut-side up. Spoon filling evenly into each half. Sprinkle with crumbled feta.
- Bake Again: Return to oven and bake 10–15 minutes until feta softens and filling is heated through.
- Finish & Serve: Drizzle lightly with honey or maple syrup, sprinkle with nuts if using, garnish with herbs, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
