Creamy Spinach & Ricotta Stuffed Squash Boats | YumAndJoy

Creamy Spinach & Ricotta Stuffed Squash Boats

Creamy Spinach & Ricotta Stuffed Squash Boats are a gourmet-inspired dish that combines the rich flavors of roasted acorn squash with a luxurious ricotta and spinach filling. With a touch of Parmesan, nutmeg, and fresh thyme, this elegant yet comforting meal is perfect for a cozy dinner or a refined holiday side dish. Inspired by classic French techniques, this dish delivers sophistication and warmth in every bite.

Why You’ll Love This Recipe

  • Elegant Yet Easy – A dish that feels fancy but is simple to prepare.
  • Rich & Creamy – The ricotta and Parmesan filling adds a luxurious texture.
  • Healthy & Satisfying – Packed with nutrients from squash and spinach.
  • Great for Entertaining – A visually stunning dish perfect for guests.
  • Versatile & Customizable – Easily adapted for different flavors and diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup heavy cream
  • 1 egg, lightly beaten
  • 1 teaspoon fresh thyme leaves

Directions

  1. Roast the Squash – Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
  2. Prepare the Filling – In a skillet over medium heat, sauté garlic and spinach until wilted. Transfer to a bowl and mix in ricotta, Parmesan, nutmeg, red pepper flakes, heavy cream, egg, and thyme. Stir until well combined.
  3. Stuff the Squash – Flip the roasted squash halves upright and evenly fill them with the ricotta mixture.
  4. Bake to Perfection – Return to the oven and bake for 15 minutes, or until the filling is set and slightly golden on top.
  5. Serve & Enjoy – Let cool slightly before serving. Garnish with extra Parmesan and fresh thyme.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 4
  • Calories: Approximately 320 kcal per serving

Variations

  • Add Protein – Mix in cooked crumbled sausage or shredded chicken for extra heartiness.
  • Dairy-Free Option – Use cashew ricotta and coconut cream instead of dairy ingredients.
  • Extra Cheesy – Sprinkle mozzarella on top before baking for a gooey finish.
  • Herb Swap – Replace thyme with rosemary or sage for a different flavor profile.
  • Vegan Version – Use a flax egg and plant-based ricotta for a fully vegan meal.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Wrap individual squash halves in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes or microwave in 30-second intervals until heated through.

FAQs

Can I use a different type of squash?

Yes, butternut or delicata squash also work well with this filling.

What can I substitute for ricotta cheese?

Cottage cheese, mascarpone, or a mix of cream cheese and yogurt can be used.

How do I know when the squash is fully cooked?

It should be fork-tender but still hold its shape.

Can I prepare this dish in advance?

Yes, you can roast the squash and prepare the filling ahead of time, then assemble and bake before serving.

What should I serve with stuffed squash boats?

A side salad, roasted vegetables, or a light soup pairs beautifully.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make this recipe without eggs?

Yes, simply omit the egg or use a flax egg for binding.

How do I make the filling even creamier?

Add a little extra heavy cream or blend the ricotta mixture for a smoother texture.

Can I add breadcrumbs for a crispy topping?

Yes, mix breadcrumbs with Parmesan and olive oil for a golden crust.

How can I enhance the flavor even more?

Try adding caramelized onions, sun-dried tomatoes, or a splash of white wine to the filling.

Conclusion

Creamy Spinach & Ricotta Stuffed Squash Boats are a beautifully balanced dish, combining the natural sweetness of roasted squash with a rich, savory filling. Perfect for special occasions or a comforting weeknight meal, this recipe brings a touch of gourmet flair to your table. Try it today for a delicious and satisfying dish that impresses with every bite!

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Creamy Spinach & Ricotta Stuffed Squash Boats

Creamy Spinach & Ricotta Stuffed Squash Boats


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  • Author: Mari
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A gourmet-inspired dish featuring roasted acorn squash filled with a luxurious, creamy spinach and ricotta mixture, baked to golden perfection. Inspired by the refined techniques of Daniel Boulud, this dish is both elegant and comforting, making it a perfect seasonal delight.


Ingredients

Scale
  • 2 medium acorn squash, halved and seeds removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 egg, lightly beaten
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Roast the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil, then season with salt and black pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
  2. Prepare the Filling: In a skillet over medium heat, sauté garlic and spinach until wilted. Transfer to a bowl and mix in ricotta, Parmesan, nutmeg, red pepper flakes, heavy cream, egg, and thyme. Stir until well combined.
  3. Stuff the Squash: Flip the roasted squash halves upright and evenly fill them with the ricotta mixture.
  4. Bake to Perfection: Return to the oven and bake for 15 minutes, or until the filling is set and slightly golden on top.
  5. Serve & Enjoy: Let cool slightly before serving. Garnish with extra Parmesan and fresh thyme.

Notes

  • For added texture and crunch, sprinkle panko breadcrumbs over the filling before baking.
  • Swap acorn squash for butternut squash or delicata squash for variety.
  • For a lighter version, use cottage cheese instead of ricotta and half-and-half instead of heavy cream.
  • Pairs beautifully with a light salad or a glass of white wine for an elegant dining experience.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course / Side Dish
  • Method: Baking
  • Cuisine: Gourmet / Italian-Inspired
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