Go Back

Stuffed Acorn Squash with Spinach

Roasted acorn squash halves stuffed with a creamy spinach and quinoa filling, topped with melted cheese — the ultimate cozy fall vegetarian dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 halves
Course: Dinner, Main
Cuisine: American, Vegetarian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Squash
  • 2 acorn squash halved and seeded
  • 2 tbsp olive oil
  • salt and pepper to taste
Filling
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 3 cups fresh spinach
  • 1 cup cooked quinoa
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • red pepper flakes optional
Topping
  • 0.5 cup mozzarella or Italian cheese blend
  • fresh parsley or thyme for garnish

Equipment

  • Baking sheet
  • Mixing bowl
  • Skillet
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C). Halve and seed acorn squash.
  2. Drizzle with olive oil, season, and roast cut-side down for 25–30 minutes.
  3. Sauté onion and garlic in olive oil, then add spinach and cook until wilted.
  4. Stir in quinoa, cheeses, and seasonings. Mix until creamy.
  5. Stuff the roasted squash halves with the spinach mixture.
  6. Top with extra cheese and bake another 10–15 minutes.
  7. Garnish with herbs and serve warm.

Notes

You can substitute quinoa with rice, couscous, or farro. For a vegan option, use dairy-free cheese.