Description
A simple and special dinner, roasted acorn squash halves are filled with a melty goat cheese, tomato, and spinach mixture. It’s cozy, looks nice, and comes together quickly.
Ingredients
Scale
- 1 acorn squash, halved and seeded
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 2 ounces goat cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 30-45 minutes, or until the squash is tender when pierced with a fork.
- While the squash is roasting, prepare the filling. In a bowl, combine the halved cherry tomatoes, fresh spinach, and crumbled goat cheese.
- Once the squash is tender, carefully spoon the filling into the cavities of the roasted acorn squash halves.
- Return the stuffed acorn squash to the oven for another 5-10 minutes, or until the cheese is melty and the spinach is wilted.
- Serve hot.
Notes
- You can substitute feta or mozzarella cheese for goat cheese.
- Other stuffing ideas include wild rice, quinoa, sausage, or apples.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: Approximately 300-350 kcal (this is an estimate and will vary based on exact ingredients and quantities)
- Sugar: Approximately 10-15g (estimate)
- Sodium: Approximately 300-500mg (estimate)
- Fat: Approximately 15-20g (estimate)
- Saturated Fat: Approximately 5-8g (estimate)
- Unsaturated Fat: Approximately 10-12g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approximately 30-40g (estimate)
- Fiber: Approximately 8-10g (estimate)
- Protein: Approximately 10-15g (estimate)
- Cholesterol: Approximately 20-30mg (estimate)
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