Baked Vegetable and Cheese Stuffed Acorn Squash with Herbs

Baked Vegetable and Cheese Stuffed Acorn Squash with Herbs is a hearty and flavorful dish that showcases the natural sweetness of acorn squash combined with a savory filling of fresh vegetables and creamy cheese. This cozy meal is perfect for a comforting dinner experience, highlighting seasonal produce and aromatic herbs.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Olive oil - 2 tablespoons
• Onion - 1 small, diced (about 100g)
• Garlic - 2 cloves, minced
• Red bell pepper - 1/2, diced (about 75g)
• Zucchini - 1 small, diced (about 100g)
• Spinach - 1 cup, chopped (about 30g)
• Feta cheese - 100g, crumbled
• Parmesan cheese - 30g, grated
• Fresh parsley - 2 tablespoons, chopped
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 1/2 cup (120ml)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender.
3. While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
4. Add the minced garlic, diced red bell pepper, and zucchini to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
5. Stir in the chopped spinach, crumbled feta cheese, grated Parmesan cheese, chopped parsley, dried oregano, salt, and pepper. Mix well and remove from heat.
6. Once the squash is done roasting, carefully flip them cut-side up. Fill each half with the vegetable and cheese mixture, pressing down slightly to pack it in.
7. Pour 1/2 cup of water into the baking sheet around the squash to create steam, which will help cook the filling. Return to the oven and bake for an additional 15-20 minutes, until the filling is heated through and slightly golden.
8. Remove from the oven, let cool for a few minutes, and serve warm.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Water: 0.12 L

Health Benefits

• Rich in vitamins A and C from the acorn squash and vegetables.
• High in fiber, promoting digestive health.

Tags