Spinach Artichoke Stuffed Squash
Looking for a fun Autumn recipe? Then put this Spinach Artichoke Stuffed Squash on the menu. Buttery roasted squash combined with creamy spinach artichoke filling makes for a tasty fall meal!
Servings: 4 servings
Calories: 553kcal
Ingredients
For the Squash
- 2 medium butternut squash ~ 2½ pounds each
- ½ Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the Spinach Artichoke Filling
- 24 oz. frozen spinach thawed
- ½ Tbsp olive oil
- ¾ cup diced onions
- 2 tsp minced garlic
- ½ Tbsp lemon juice
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- 8 oz. cream cheese softened
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 tsp salt
- ½ tsp paprika
- 1½ cups shredded Cabot Monterey Jack cheese
Instructions
For the Squash
- Preheat oven to 425°F.
- Cut the butternut squash in half lengthwise; scoop out and discard seeds.
- Place halves on a baking sheet cut sides up. Drizzle tops with olive oil and then sprinkle salt and pepper on top.
- Bake for 45-55 minutes, or until squash is fork tender. Remove squash from oven and let cool slightly.
For the Spinach Artichoke Filling
- Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much liquid as possible. Set spinach aside. (Tip: Press spinach with paper towels to soak up the extra liquid.)
- Using a large, deep skillet, add olive oil and place over medium heat. Once hot, add onion and garlic; cook for 4-5 minutes, stirring often.
- Add lemon juice, Parmesan cheese, sour cream, cream cheese, chopped artichokes, salt, paprika, Monterey Jack cheese and drained spinach. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).
- Spoon filling into the Roasted Squash and serve hot.
Notes
You will have leftover spinach artichoke dip. Serve with pita chips and/or baby carrots for an appetizer!
Nutrition
Calories: 553kcal | Carbohydrates: 57g | Protein: 30g | Fat: 52g | Saturated Fat: 28g | Cholesterol: 141mg | Sodium: 2316mg | Potassium: 1985mg | Fiber: 14g | Sugar: 14g | Vitamin A: 55641IU | Vitamin C: 80mg | Calcium: 959mg | Iron: 6mg
