Goat Cheese and Mushroom–Stuffed Acorn Squash

4.6
(8)

This hearty vegetarian meal is full of flavor and won't leave you feeling hungry.

Two White Plates of Goat Cheese and Mushroom–Stuffed Acorn Squash With Side Salad
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
45 mins
Yield:
4 servings

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

  1. Preheat oven to 425°F.

  2. 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.

  3. 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.

  4. 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.

  5. Toss greens with lemon juice and remaining 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve salad with squash.

Nutrition Facts (per serving)

470 Calories
20g Fat
64g Carbs
16g Protein
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.

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