Our Best Stuffed Squash Recipes

How to Cook Spaghetti Squash

How to Make Roasted Delicata Squash

21 Thanksgiving Squash Recipes

How to Make Spaghetti Squash in a Slow Cooker

Our Best Butternut Squash Recipes

43 Baked Squash Recipes

41 of Grandma's Best Squash Recipes

How to Make a Vegan Stuffing Recipe the Whole Family Can Enjoy

92 Things to Do With Winter Squash

How to Cook Kabocha Squash

19 Best Spaghetti Squash Recipes

How to Make Easy Butternut Squash Soup

Stuffed Bell Pepper Recipe

You're Not Eating Enough of This Sweet Little Buttercup Squash

How to Make Spaghetti Squash in an Instant Pot

How to Make Spaghetti Squash in the Microwave

How to Make Butternut Squash Baby Food

Is Spaghetti Squash Healthy?

TEST KITCHEN APPROVED

Acorn Squash with Spinach Stuffing

Name: Acorn Squash with Spinach Stuffing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 small acorn squash; 1 cup chopped celery; 3 green onions, chopped; 1 tablespoon vegetable oil; 1 package (10 ounces) fresh spinach, chopped; 1/2 teaspoon salt, divided; 6 tablespoons dry bread crumbs; 2 tablespoons chopped pecans; 1 tablespoon butter

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by mary Bruff, Westminster, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2022

Here's a recipe that combines two of my favorite vegetables - squash and spinach. It's one of my family's favorites.

TEST KITCHEN APPROVED

Acorn Squash with Spinach Stuffing

6 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:55 min

Save Saved Saving email print

Ingredients

3 small acorn squash
1 cup chopped celery
3 green onions, chopped
1 tablespoon vegetable oil
1 package (10 ounces) fresh spinach, chopped
1/2 teaspoon salt, divided
6 tablespoons dry bread crumbs
2 tablespoons chopped pecans
1 tablespoon butter

Text Ingredients

Shop Recipe

Directions

1
Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes.

2
Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted.
3
In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.