Spinach & Egg-Stuffed Acorn Squash

IMG_9614 (2)Hello fall and hello squash season! I couldn’t resist sharing this simple stuffed squash dish that we’ve been eating regularly since the temperatures have dropped. Our method in this house, when in need of an easy meal, is to find anything that we can top with an egg. When I thought of this dish, I was desperately avoiding going to the grocery store and left with only a few eggs, a Parmesan cheese rind, ONE acorn squash and an almost totally wilted half bag of spinach. Waste not want not. I swear, the best things can often come out of desperation, when you’re forced to get creative! With the earthy spinach, sweet nutty squash and a rich creamy egg, this is a perfect meal all by itself.  Here’s the recipe!

Spinach and Egg-Stuffed Squash:

Serves: 2-4 depending on who is eating it 🙂


  • 1 whole acorn squash, sliced in half, seeds scooped out.
  • 2 garlic cloves, peeled
  • 2 tablespoons olive oil
  • salt & pepper
  • 2 tablespoons of butter
  • 2 large handfuls of fresh spinach, chopped
  • 2 heaping tablespoons of fresh Parmesan cheese (about 1/4 cup give or take)
  • Sprinkle of nutmeg
  • 2 good quality eggs


  • Drizzle squash halves with olive oil, sprinkle with salt and pepper and put a clove of garlic inside each half. Wrap in foil or parchment paper and roast in oven at 375 degrees Fahrenheit for about 30-45 minutes or until soft but still holding its shape. I typically do this as soon as we get home in the late afternoon or earlier in the day if we’re home. You could even do it the night before to save time!
  • Once squash has cooked, set aside to cool. Remove garlic and finely mince to stir into the spinach.
  • Meanwhile, melt butter in a large saute pan on medium heat. Add spinach and cook down until reduced in size by half. Once it’s cooked down, add the Parmesan cheese, the minced garlic, the nutmeg and stir all together.
  • Line a rimmed baking dish or sheet with parchment paper or foil. Scoop half of the spinach mixture in each hallowed squash, then crack an egg on top.
  • Put in oven and bake for an additional 10-12 minutes on 375 until the white of the egg is set, the yolk is firm but not cooked through, and the squash is getting to be a golden brown.
  • Sprinkle each half with Parmesan cheese, a good grind of pepper and sea salt.
  • Enjoy!

Cooking/Eating/Serving Notes:

  • Squash and spinach make a great baby food puree.
  • This entire dish is a great finger food for older babies.
  • Delicata, kobocha or a small sweet pumpkin would all be great alternatives to the acorn squash.
  • A sprinkle of bread crumbs or ground nuts would make this even better.
  • Serve with whatever random bread, rice, fruit, etc. that you have in your kitchen.

IMG_9626 (2)P.S If you’re interested in reading about my favorite spots in Raleigh (visitors welcome!) click here, or a bit of a positive ramble on parenting in the U.S. click here.

That’s all I have to say and I hope you are all so very well! -Addie


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s