Spinach-Stuffed Acorn Squash

Roasted acorn squash is stuffed with a mixture of spinach, bread crumbs, and feta cheese in this recipe for a vegetarian main or side dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 24 mins
• Total Time: 1 hr 44 mins
• Calories: 487 Calories

Ingredients

• 3 tablespoons butter, melted
• ¼ cup olive oil
• 1 small onion, chopped
• ¼ cup grated Parmesan cheese
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 teaspoons garlic powder
• ¼ cup crumbled feta cheese
• 1 small red bell pepper, chopped
• 2 acorn squash, halved and seeded
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• ¾ cup Italian-seasoned bread crumbs

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Step 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.

Step 3

Roast in the preheated oven until tender, 50 to 60 minutes.

Step 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.

Step 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.

Step 6

Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.

Step 7

Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.