Looking for a delicious and nutritious meal that’s both impressive and easy to prepare? This Mushroom and Spinach Stuffed Squash recipe combines earthy mushrooms, nutrient-rich spinach, and tender squash to create a satisfying vegetarian main dish that even meat-lovers will enjoy. I’ve perfected this recipe through countless iterations, and I’m excited to share this foolproof version with you.
Ingredients
- 2 medium acorn or butternut squash, halved lengthwise and seeded
- 16 oz mushrooms, finely chopped (cremini or button work well)
- 6 cups fresh spinach, roughly chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cooked quinoa or wild rice
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 25-30 minutes, until fork-tender but still firm enough to hold the filling.
- While the squash roasts, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 8-10 minutes.
- Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and drain any excess liquid.
- Mix in the cooked quinoa or rice, Parmesan cheese, thyme, salt, and pepper.
- Flip the roasted squash cut-side up and fill each half generously with the mushroom-spinach mixture.
- Top with additional Parmesan cheese and return to the oven for 10-15 minutes, until the cheese is melted and golden.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (1/2 squash per person)
Recipe Notes
- Choose squash that feels heavy for its size and has a firm, unblemished skin.
- To make ahead, prepare the filling up to 24 hours in advance and store in an airtight container in the refrigerator.
- For a vegan version, substitute the Parmesan with nutritional yeast or your favorite plant-based cheese.
- Don’t skip draining the mushroom mixture – excess moisture can make the filling soggy.
- Leftover stuffed squash will keep well in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
- If your squash wobbles on the baking sheet, cut a thin slice from the bottom to create a stable base.
Mushroom and Spinach Stuffed Squash
This Mushroom and Spinach Stuffed Squash recipe combines earthy mushrooms, nutrient-rich spinach, and tender squash to create a satisfying vegetarian main dish that even meat-lovers will enjoy.
Ingredients
- 2 medium acorn or butternut squash halved lengthwise and seeded
- 16 oz mushrooms finely chopped (cremini or button work well)
- 6 cups fresh spinach roughly chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup cooked quinoa or wild rice
- 1/2 cup grated Parmesan cheese plus extra for topping
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 25-30 minutes, until fork-tender but still firm enough to hold the filling.
- While the squash roasts, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 8-10 minutes.
- Stir in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and drain any excess liquid.
- Mix in the cooked quinoa or rice, Parmesan cheese, thyme, salt, and pepper.
- Flip the roasted squash cut-side up and fill each half generously with the mushroom-spinach mixture.
- Top with additional Parmesan cheese and return to the oven for 10-15 minutes, until the cheese is melted and golden.
