Spinach-Stuffed Acorn Squash Recipe

Name: Spinach-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved and seeded; 3 tablespoons butter, melted; 2 teaspoons garlic powder; 1/4 cup olive oil; 1 small red bell pepper, chopped; 1 small onion, chopped; 4 cloves garlic, minced; 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry; 3/4 cup Italian-seasoned bread crumbs; 1/4 cup grated Parmesan cheese; 1/4 cup crumbled feta cheese; salt and ground black pepper to taste

Servings: persons

2 acorn squash, halved and seeded
3 tablespoons butter, melted
2 teaspoons garlic powder
1/4 cup olive oil
1 small red bell pepper, chopped
1 small onion, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup crumbled feta cheese
salt and ground black pepper to taste

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
Brush insides of the acorn squash with melted butter. Dust with garlic powder. Place acorn squash halves cut-side up on the baking sheet.
3
Roast in the preheated oven until tender, 50 to 60 minutes.
4
Heat oil in a large skillet over medium-high heat. Cook red bell pepper until tender, about 4 minutes. Stir in onion and cook until softened, 3 to 4 minutes. Reduce heat to medium and add garlic; cook until fragrant, about 2 minutes. Stir in spinach until it turns dark green, about 3 minutes.
5
Stir bread crumbs into the skillet; cook until lightly toasted, 2 to 3 minutes. Remove from heat; add Parmesan cheese. Mix in feta cheese thoroughly. Season mixture with salt and pepper.
6
Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.
7
Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 acorn squash, halved and seeded, 3 tablespoons butter, melted, 2 teaspoons garlic powder, 1/4 cup olive oil, and more.

Yes, Spinach-Stuffed Acorn Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Stuffed Acorn Squash

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