Description
A hearty and flavorful vegetarian dish featuring roasted acorn squash halves stuffed with a savory mixture of spinach, mushrooms, dried cranberries, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 8 ounces cremini mushrooms, chopped
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
- Stir in garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted, about 2-3 minutes.
- Remove skillet from heat. Stir in dried cranberries, feta cheese, thyme, and nutmeg. Season with salt and pepper to taste.
- Flip roasted squash halves cut-side up. Divide the stuffing mixture evenly among the halves. Return to oven for 5-10 minutes until heated through and cheese is slightly melted.
Notes
You can customize the seasonings to taste.