Description
Roasted Mediterranean stuffed acorn squash combines savory herbs with hearty quinoa and colorful vegetables. Mediterranean flavors blend beautifully, creating a nourishing meal you’ll crave again and again.
Ingredients
Scale
- 2 acorn squash (medium, halved and seeded)
- 4 oz (113 g) cream cheese
- 1 cup (100 g) Parmesan cheese, shredded
- 3 oz (85 g) fresh spinach
- 3 tbsps (12 g) fresh thyme
- 1 tbsp (15 ml) olive oil
- salt (to taste)
- black pepper (to taste)
Instructions
- Roasting Squash: Preheat oven to 400°F and roast acorn squash halves for 30 minutes, positioning cut sides upward.
- Filling Preparation: Meticulously spoon spinach and cheese mixture into each squash cavity, pressing gently to create an even layer, then sprinkle half the thyme across the surface.
- Secondary Roasting: Return stuffed squash to oven and continue roasting for 20 minutes, allowing cheese to fully melt and integrate with the filling.
- Finishing Touch: Activate broiler and carefully monitor squash for 3-5 minutes until a golden-brown crust develops, watching closely to prevent burning.
- Serving: Remove from oven, crown with freshly ground black pepper and remaining thyme leaves, creating a visually appealing and aromatic presentation ready to serve immediately.
Notes
- Ensure Even Roasting: Position squash halves cut-side up to promote consistent caramelization and prevent uneven cooking.
- Pack Filling Carefully: Press spinach and cheese mixture gently into squash cavities to create a compact, uniform layer for balanced flavor distribution.
- Watch Broiling Closely: Monitor the golden-brown crust during final broiling stage to prevent burning, keeping a close eye for perfect caramelization.
- Garnish for Freshness: Sprinkle remaining thyme leaves and black pepper just before serving to enhance aromatic profile and add a bright finish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 356
- Sugar: 2 g
- Sodium: 547 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 61 mg