Stuffed Acorn Squash


  • 2 small acorn squash, halved lengthwise and seeded
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese (about 4 ounces), plus more for topping
  • 1/4 teaspoon ground nutmeg
  • 2 cups cooked brown rice
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • Chopped fresh parsley, for topping

Cooking Instructions

Step 1: Position a rack in the upper third of the oven; preheat to 425 degrees F.  Put the squash, cut-side up, in a large microwave-safe dish with 1 tablespoon water; dot with 1 tablespoon butter and season with salt and pepper.  Cover with plastic wrap and pierce with a knife to vent.  Microwave until tender, about 15 minutes.

Step 2: Meanwhile, heat the remaining 2 tablespoons butter in a large pot or Dutch oven over medium heat.  Add the onion: cook, stirring, until softened, about 5 minutes.  Add the garlic and cook 1 minute.  Add the flour and cook, stirring, 3 minutes.  Whisk in the milk until smooth, then bring to a simmer and cook until thickened, about 5 minutes.  Add the cheese, stirring to melt.  Add the nutmeg, 3/4 teaspoon salt, and a few grinds of pepper.  Stir in the rice & spinach.

Step 3: Transfer the squash to a rimmed baking sheet and fill with the rice mixture.  Sprinkle with more cheese and bake until lightly browned, about 15 minutes.  Top with parsley.

Enjoy this cheesy-stuffed acorn squash from FoodNetwork!