This recipe combines the natural sweetness of acorn squash with a savory spinach and herb stuffing, creating a delightful and nutritious dish.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the squash inside for even cooking.
Cut the acorn squashes in half and scoop out the seeds.
Use a sturdy spoon to easily remove the seeds and stringy pulp.
Place the squash halves cut-side down in a baking dish with a little water and bake for 20 minutes.
Adding water to the baking dish helps steam the squash, making it tender.
In a skillet, heat the olive oil and sauté the onion and garlic until fragrant.
Cook over medium heat to avoid burning the garlic.
Add the spinach, thyme, nutmeg, salt, and pepper to the skillet and cook until the spinach wilts.
Stir frequently to evenly cook the spinach and distribute the seasonings.
Mix in the chopped walnuts and remove from heat.
The walnuts add a nice crunch to the stuffing.
Remove the squash from the oven, turn them cut-side up, and fill with the spinach mixture.
Pack the stuffing gently to ensure it stays in place.
Cover the dish with foil and bake for an additional 20 minutes.
Covering with foil prevents the stuffing from drying out.
Serve the stuffed squash warm, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or thyme makes a lovely garnish.
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