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.