Looking for a delicious acorn squash recipe? Spinach Dip Acorn Squash is roasted to perfection and then stuffed with cheesy spinach dip. A fall recipe favorite!
Believe it or not, I’ve been waiting a whole year to share this Spinach Dip Stuffed Acorn Squash recipe! Last fall, just as the squash season was ending, I made this amazing acorn squash recipe and then the holidays hit so I couldn’t get it out in time.
I’ve waited until this fall to share it so that you can have ample time to sample while all squashes are in season. It’s an interesting combination, but if you love spinach dip, you will love this recipe!
Frequently asked questions:
Cut them stem off the top and a sliver off the bottom. This will allow your acorn squash “bowls” to stand on their own without rolling around. Next, cut the squash in half crosswise.
Uncooked squash is pretty hard, so I use a sharp knife and sometimes poke it just to get the knife started, before slicing.
A good squash will feel heavy for it’s size.
An ideal acorn squash will have a mostly green rind with some orange. As it matures, the rind turns orange, but you don’t want a completely orange rind. A squash with a lot of orange will have stringy flesh.
The rind will be smooth and firm. Check for soft spots and look at the top where the vine is to check for freshness.
If you have never cooked squashes or gourds before, it may seem a bit intimidating, but it’s ridiculously easy. You can do this technique with any of them including spaghetti squash, pumpkin, butternut, and delicata.
Simply slice them in half and take out all the seeds and gushy stuff. I usually use a spoon to scrape the sides a bit.
Brush the edges with a bit of olive oil and season with salt and pepper. Then put them face down on a foiled lined sheet or a silicone mat. If you put them face up (like a bowl), they will often fill with juice, so that’s why I put them face down. The juice drains out and cooks off. Bake at 425 degrees for about 35-45 minutes or until soft.
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That’s about all for the tips! This recipe was a huge hit last year and continues to be this year with the family. My husband often critiques my recipes, and the first time I made this one, all he said was “Yep, this is a hit. Make it again.” Between mouthfuls.
Spinach Dip Stuffed Acorn Squash
- 2 acorn squash
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoon cornstarch
- ¼ cup milk
- ¼ cup chicken broth
- 3 tablespoon cream cheese
- ⅓ cup light sour cream
- ½ teaspoon salt and pepper to taste
- 2 cups spinach If fresh- stems removed, chopped and packed. If Frozen- thawed and drained
- ½ cup shredded mozzarella
- ½ ciup shredded Parmesan
- parsely (optional) for garnish
- Preheat oven to 425 degrees F. Cut the top and a sliver off the bottom so that the squash can sit flat. Remove seeds. Brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Place face down on aluminum foil lined cookie sheet or silicone mat.
- Bake squash for 35-45 minutes depending on size, or until squash is tender.
- In a large skillet over medium heat, add olive oil and garlic. Saute for 1-2 minutes, until the garlic is golden and fragrant.
- Reduce heat to low and add cornstarch. Immediately whisk until it makes a thick paste.
- Add chicken broth and milk, stirring between additions.
- Add cream cheese and sour cream. Stir until combined and smooth. Add salt and pepper to taste.
- Add spinach and simmer 3-5 minutes, or until the spinach wilts.
- Divide the spinach filling evenly between the squash halves. Top with mozzarella and Parmesan.
- Turn oven to broil. Broil the squash halves, face up, for 3-5 minutes, or until the cheese starts to bubble and turn golden brown.
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