A tasty choice for a vegetarian meal or even for non-vegetarians as a nice side dish.


Recipe Summary

20 mins
1 hr 24 mins
5 mins
1 hr 49 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  • Brush insides of the acorn squash with melted butter. Dust with garlic powder. Place acorn squash halves cut-side up on the baking sheet.

  • Roast in the preheated oven until tender, 50 to 60 minutes.

  • Heat oil in a large skillet over medium-high heat. Cook red bell pepper until tender, about 4 minutes. Stir in onion and cook until softened, 3 to 4 minutes. Reduce heat to medium and add garlic; cook until fragrant, about 2 minutes. Stir in spinach until it turns dark green, about 3 minutes.

  • Stir bread crumbs into the skillet; cook until lightly toasted, 2 to 3 minutes. Remove from heat; add Parmesan cheese. Mix in feta cheese thoroughly. Season mixture with salt and pepper.

  • Fill acorn squash halves with the red bell pepper mixture, mounding it slightly on top.

  • Bake in the preheated oven until evenly browned, 20 to 25 minutes. Cool for 5 minutes before serving.

Nutrition Facts

487 calories; protein 12.8g 26% DV; carbohydrates 50.1g 16% DV; fat 28.9g 45% DV; cholesterol 41.5mg 14% DV; sodium 810.7mg 32% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this the other night, was a big hit. I personal did not add the bell pepper and in the future will cut back on the last bake to 12-15 mins. Either way delicious and nutritious. Read More