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    Home » Recipes » Side Dishes

    Published: Nov 17, 2021 · Modified: Jan 14, 2023 by Rachel

    Cheesy Spinach Stuffed Squash

    This post may contain affiliate links. Read my disclosure.
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    Vegetarian Spinach Stuffed Squash is oven roasted to perfection and brimming with a creamy spinach filling and three cheeses. Use with butternut or acorn, this gorgeous squash is everything you could ever want in a fall side dish. Easy to make, packed with veggies and absolutely addicting! Includes tips and step by step instructions.

    Spinach stuffed acorn squash face up on cutting board with title.
    Contents show
    1 Everything you need to make this recipe
    2 Steps by Step Recipe Guide
    2.1 1. Roasting the squash.
    2.2 2. Making the Stuffing
    3 3. Stuffing the squash
    4 Serving and Storage Suggestions
    5 More Recipes to Love
    6 Frequently asked questions:
    7 Spinach Stuffed Squash
    7.1 Ingredients
    7.2 Instructions
    7.3 Notes
    7.4 Nutrition

    It’s fall, which means I go crazy over all the warm, comforting flavors. I have waited a full year to put this Spinach stuffed squash recipe out so you have ample time to take advantage of the peak flavors of squash season.

    This dish is deliciously filling thanks to the roasted squash and makes the perfect lunch or even holiday dinner dish. It keeps well in the fridge for days and is nicely filling so it’s perfect for meatless Monday as well! Enjoy as is or try it with an additional protein.

    It’s an interesting combination, but if you love cheese, spinach dip, and squash, you will love this recipe!

    This stuffed squash 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.

    I love a good side dish, like our recipes for Squash Casserole, The BEST roasted butternut squash, and 30 more inspired Fall side dishes.

    Everything you need to make this recipe

    This roasted stuffed squash packs a serious flavor punch from tangy cheeses, warm spices, and creamiest filling that you’ll ever have. Here’s everything you’ll need to make it:

    Ingredients for stuffed squash laid out on a table with text labels.

    Squash – I love the balance of acorn squash, but you can easily swap butternut or spaghetti squash without needing to change the amounts of filling. With butternut particularly, you may need to scoop out some of the flesh in the stem area. For particular large varieties, you may need to double the filling.

    Spinach – I use fresh spinach, although frozen will be fine. Use 3-4 ounces of frozen spinach, thaw, and drain well to remove excess moisture.

    Cheeses – We are using cream cheese as well as shredded parmesan and mozzarella as the cheesy base. Feel free to experiment with other soft cheeses if you desire.

    Vegetable or Chicken Broth – For a truly vegetarian dish, use vegetable broth. If you prefer, you can use chicken broth, however.

    For the creamy filling – You will also need heavy whipping cream and sour cream to increase the creaminess factor. The spinach, squash and cheeses are the star flavors, so the chicken broth, garlic, and olive oil serve to highlight that flavor while melding everything together in a perfectly spoonable side dish.

    Steps by Step Recipe Guide

    The full recipe is at the bottom of this post, but I include this area for step-by-step visuals to help guide any questions.

    Collage of how to prep acorn squash including coring and removing seeds.

    1. Roasting the squash.

    Most squashes are going to bake and roast the same amount of time. You don’t need to peel the squash so start by cutting the squash in half and scooping out the seeds. If you find that your squash is too hard to cut, pop it in the microwave or warm in the oven a few minutes. To make the squash stand up like a bowl, cut just enough off the bottom to make it flat.

    Brush with a bit of olive oil to get that crispy top and place face down on aluminum foil and bake for 45 minutes or until soft. There is no need to turn over during baking.

    Spinach and cheese topping in a pan.

    2. Making the Stuffing

    The spinach filling is very straight forward. You don’t have to remove the stems, but since we are only wilting it, I prefer the texture without the stems. You can see in the photo above that the filling is smooth and creamy, but not overly thick.

    How to fill stuffed squash instructions showing squash on cookie sheet.

    3. Stuffing the squash

    This is the exciting part because anticipation grows. Divide the mixture evenly between the squashes. It should just about fill the void left from scooping out the seeds. Top with a generous pile of mozzarella and shredded parmesan. That cheese topping is going to melt down to a melty, slightly crusty topping.

    Serving and Storage Suggestions

    What to serve with stuffed squash: I usually serve this with a very simple protein like grilled chicken, parmesan crusted pork chops, or spicy blackened chicken. This can also be used as an excellent vegetarian main dish if you wish. It also makes a yummy way to mix each bite and spread the flavor around. I serve the squash immediately out of the oven, so the cheese is perfectly melted but tell everyone they are super-hot.

    Store: Leftovers are really good! If I know there will be leftovers, I store them in an airtight container or wrapped in foil in the fridge the same way they come out of the oven – with the squash intact. It keeps the filling separated and easier to reheat in the microwave. They are good for 4-5 days.

    Reheat: This recipe keeps and reheats well both in the oven and in the microwave.

    • OVEN:  Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
    • MICROWAVE:  You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds. You may have to stir a bit to avoid cold spots and continue to microwave at 30 second intervals until heated through.

    More Recipes to Love

    • Easy Roasted Butternut Squash
    • Sausage Stuffed Mushrooms
    • Crispy Oven Roasted Potatoes
    • Bacon Brussel Sprouts
    Spinach stuffed squash with a spoon scooping the filling out to show the melted cheese and spinach filling.

    Frequently asked questions:

    How do I cut acorn squash?

    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. If it is too hard, you can pop it in the microwave or oven for a few minutes to soften up.

    How do I choose a ripe acorn squash?


    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.

    Can I use other types of squash?

    Yes! You can use other fall favorite squashes like acorn, butternut, delicata, or spaghetti squash. You may need to hollow out the butternut a bit more or double the filling for spagetti squash as it is larger and has a bigger cavity.

    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Spinach stuffed squash with a spoon scooping the filling out to show the melted cheese and spinach filling.

    Spinach Stuffed Squash

    Spinach Stuffed Squash is oven roasted to perfection and brimming with a creamy spinach filling and three cheeses for the perfect fall side dish.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 halves
    Calories: 260kcal
    Author: Rachel

    Ingredients

    Roasted Squash

    • 2 Acorn Squash *see note for other squash options
    • 1 tablespoon Olive oil
    • ½ teaspoon Salt
    • ¼ teaspoon Black Pepper

    Filling

    • 2 cloves Garlic minced
    • 1 tablespoon Olive Oil
    • 2 teaspoon Cornstarch
    • ¼ cup Milk
    • ¼ cup Vegetable Broth or Chicken Broth (non-vegetarian)
    • 3 tablespoon Cream Cheese
    • ⅓ cup Sour Cream
    • ½ teaspoon Salt
    • ½ teaspoon Black Pepper
    • 4 ounces Spinach 2 cups of fresh spinach with stems removed or 3-4 ounces of frozen, thawed and drained.
    • ½ cup Shredded Mozzarella
    • ½ ciup Shredded Parmesan

    Garnish

    • Parsley optional

    Instructions

    • Preheat oven to 425 degrees F. Cut the top and a sliver off the bottom so that the squash can sit flat. Scoop out seeds. Brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Place face down on aluminum foil lined cookie sheet.
    • 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 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 each halve generously 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. Serve immediately and enjoy!

    Notes

    Squash – Instead of acorn squash, you can also use butternut, delicata, or spaghetti squash. You may need to hollow out the butternut a bit more or double the filling for spaghetti squash as it is larger and has a bigger cavity.
    Store: Leftovers are really good! If I know their will be leftovers, I store them in an air tight container or wrapped in foil in the fridge the same way they come out of the oven – with the squash intact. It keeps the filling separated and easier to reheat in the microwave. They are good for 4-5 days.
    Reheat: This recipe keeps and reheats well both in the oven and in the microwave.
    • OVEN:  Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
    • MICROWAVE:  You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 90 seconds. You may have to stir a bit to avoid cold spots and continue to microwave at 30 second intervals until heated through.
     

    Nutrition

    Serving: 1half | Calories: 260kcal | Carbohydrates: 27g | Protein: 9.7g | Fat: 14.3g | Saturated Fat: 7.3g | Cholesterol: 29mg | Sodium: 548mg | Vitamin C: 264mg
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!

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      Recipe Rating




    1. Barbara says

      September 11, 2019 at 7:30 am

      5 stars
      This was surprisingly good! Tried it with the family this weekend. Good mix of flavors.

      Reply

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