Imagine a dish that transforms the humble acorn squash into a gourmet masterpiece that'll make your taste buds dance and your dinner guests swoon! This Twice Baked Spinach Parmesan Acorn Squash is not just a recipe; it's a culinary adventure that combines the creamy richness of cheese, the earthy depth of spinach, and the sweet, nutty flavor of roasted squash. Perfect for those seeking a show-stopping side dish or a luxurious vegetarian main course that looks like it came straight from a high-end restaurant kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 acorn squashes
- 2 cups fresh spinach, chopped
- 1 cup parmesan cheese, grated
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp, creating a clean cavity.
- Drizzle the squash halves with olive oil, then season the interior generously with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, until the flesh becomes tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. In a mixing bowl, combine chopped spinach, grated parmesan cheese, ricotta cheese, and a pinch of salt and pepper. Mix thoroughly.
- Remove the squash from the oven and carefully flip the halves cut-side up. Let them cool slightly for 5 minutes.
- Generously fill each squash half with the spinach and cheese mixture, mounding it slightly above the squash's rim.
- Return the filled squash to the oven and bake for an additional 10-12 minutes, until the cheese is melted and slightly golden brown.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parmesan cheese if desired.
Tips
- Choose firm, heavy acorn squashes with smooth, intact skin for the best texture and flavor.
- For extra flavor, try roasting the squash with a sprinkle of garlic powder or fresh thyme before adding the filling.
- Make sure to let the squash cool slightly before filling to prevent the cheese mixture from breaking or becoming watery.
- For a crispy top, switch your oven to broil for the last 1-2 minutes of the final bake, watching carefully to prevent burning.
- This recipe is incredibly versatile - experiment with different cheeses like gruyère or add crispy bacon bits for a non-vegetarian twist.
- Prep tip: You can prepare the squash and filling ahead of time and assemble just before baking for easy entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
