Spinach Stuffed Squash

5 from 5 votes

Spinach Stuffed Squash is oven roasted to perfection and brimming with a creamy spinach filling and three cheeses for the perfect fall side dish.

Prep Time10

Cook Time55

Total Time1 5

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: 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.

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