Food Recipes Goat Cheese and Mushroom–Stuffed Acorn Squash 4.6 (8) 2 Reviews This hearty vegetarian meal is full of flavor and won't leave you feeling hungry. By Adam Dolge Adam Dolge Instagram Adam Dolge has spent his professional life creating the recipes that feed millions of Americans. For nearly two years, Adam worked for the Meredith Food Studio (now the Dotdash Meredith Food Studios) in Birmingham, Alabama, testing and developing recipes for Real Simple and other brands, including Cooking Light, Southern Living, Food & Wine, People, and Health. He currently works as the lead recipe developer for EatingWell. Real Simple's Editorial Guidelines Updated on October 20, 2017 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 45 mins Yield: 4 servings Jump to Nutrition Facts One of the main challenges with vegetarian food is making sure a dinner feels hearty enough. Here, you've got an entire half of an acorn squash per serving stuffed with mushrooms, spinach, bread cubes, and goat cheese. In other words, this meal is not shy on flavor, and the portions feel, well, like dinner. Pro tip: If the squash halves seem unsteady on the baking sheet, you can slice off a little of the skin to make a flat base. Serve with a crisp white wine like dry Riesling or Vinho Verde. Ingredients 3 tablespoons olive oil, divided 2 acorn squash (about 2 lb. each), halved lengthwise, seeds removed 1 teaspoon kosher salt, divided ½ teaspoon black pepper, divided 8 ounces cremini mushrooms, trimmed and chopped 1 large shallot, chopped 5 ounces baby spinach 5 slices sandwich bread, cut into ½-in. pieces 4 ounces crumbled goat cheese, divided 5 ounces mixed greens 1 teaspoon lemon juice Directions Preheat oven to 425°F. Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese. Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes. Toss greens with lemon juice and remaining 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve salad with squash. Print Nutrition Facts (per serving) 470 Calories 20g Fat 64g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 470 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 22mg 7% Sodium 791mg 34% Total Carbohydrate 64g 23% Total Sugars 3g Protein 16g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.