There’s something magical about stuffed winter squash that transforms a simple meal into something special. I remember the first time I made Shrimp and Spinach Stuffed Winter Squash, it was a chilly autumn evening, and I needed something hearty yet healthy to warm us up. What came out of the oven was pure comfort food gold: tender roasted squash cradling juicy shrimp and garlicky spinach, all topped with melty cheese. The best part? It’s shockingly easy to make while looking impressively fancy.
This dish has become my go-to when I want to feel like I’m eating something indulgent without the guilt. The sweet squash balances perfectly with the savory shrimp and fresh spinach, creating layers of flavor in every bite. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers every time. Trust me, once you try this combination of flavors and textures, you’ll understand why it’s earned a permanent spot in my recipe rotation.
Ingredients for Shrimp and Spinach Stuffed Winter Squash
Here’s what you’ll need to make this cozy dish come together. I promise, every ingredient plays an important role in creating those perfect bites where shrimp, spinach, and squash become best friends:
- 1 medium winter squash, halved and seeded: Acorn squash works beautifully here, but butternut or delicata would be lovely too. Pick one that feels heavy for its size!
- 1 cup shrimp, peeled and deveined: I prefer medium-sized shrimp here, big enough to bite into, but not so large they overwhelm the squash. Frozen works great if thawed properly.
- 2 cups fresh spinach, roughly chopped: Don’t pack it down when measuring; we want those leafy greens to wilt down perfectly in the pan.
- 1 tablespoon olive oil: Just enough to coat the squash and help everything get that perfect roast.
- 1 teaspoon garlic powder: My secret weapon for quick, even garlic flavor throughout. Fresh minced garlic works too if you’re feeling fancy!
- 1 teaspoon salt, divided: Half for seasoning the squash, half for the shrimp mixture.
- 1 teaspoon black pepper: Freshly cracked if you have it, that extra pop of flavor makes a difference.
- ½ cup shredded cheese: I’m partial to sharp cheddar, but Parmesan, mozzarella, or any melty cheese you love will do the trick.
How to Make Shrimp and Spinach Stuffed Winter Squash
Don’t let the fancy look fool you; this dish comes together with just a few simple steps. I’ll walk you through each part so your stuffed squash turns out perfectly every single time.
Preparing the Winter Squash
First things first, let’s get that squash ready for its delicious stuffing. Preheat your oven to 375°F (190°C), this gives it time to reach the perfect temperature while you prep. Now, take your squash and carefully cut it in half lengthwise from the stem to the bottom. A sharp chef’s knife works best here, just watch those fingers!
Use a sturdy spoon to scoop out all the seeds and stringy bits from each half. Don’t toss those seeds, though! You can clean and roast them later for a tasty snack. Drizzle the cut sides lightly with olive oil and sprinkle with half your salt. Place them cut-side down on a baking sheet; this helps them caramelize beautifully. Roast for about 30 minutes until the flesh is tender when pierced with a fork but still holds its shape.
Cooking the Shrimp and Spinach Filling
While the squash roasts, let’s make that flavorful filling. Heat a large skillet over medium heat and add a drizzle of olive oil. Toss in your shrimp (make sure they’re patted dry!) and cook for about 2 minutes per side until they just start turning pink. Don’t overcook them now; they’ll finish in the oven later.
Add your chopped spinach to the pan; it might seem like a lot at first, but it wilts down dramatically. Sprinkle in the garlic powder, remaining salt, and pepper. Stir everything together for about 1-2 minutes until the spinach is bright green and wilted. The shrimp should be mostly pink but still slightly translucent in spots. They’ll finish cooking perfectly when we bake everything together.
Assembling and Baking
Here’s where the magic happens! Take your roasted squash halves and flip them cut-side up. Divide the shrimp and spinach mixture evenly between them, packing it in gently. Now for the best part, sprinkle that cheese generously over the top. I like to use my fingers to spread it evenly so every bite gets some cheesy goodness.
Pop them back in the oven for about 10 minutes, just until the cheese is melted and bubbly. If you want extra browning, you can broil for the last minute, just keep a close eye on it! The finished dish should have golden cheese, tender squash, and perfectly cooked shrimp. Let it cool for a couple of minutes before serving. Trust me, that patience pays off when you don’t burn your tongue on molten cheese!
Why You’ll Love This Shrimp and Spinach Stuffed Winter Squash
This dish has won over so many friends and family members at my dinner table, and I know you’ll adore it too. Here’s what makes it truly special:
- Hearty yet healthy comfort food: It’s the perfect balance, satisfying enough to feel indulgent, but packed with lean protein and veggies. The squash gives you that cozy, comforting factor while the shrimp and spinach keep things light and nutritious.
- Endlessly customizable: Don’t have shrimp? Try chicken. Not a fan of spinach? Kale works beautifully. I’ve even made a vegetarian version with white beans that was incredible. The basic method stays the same, but you can tweak it to suit your tastes.
- Looks way fancier than it is: The colorful presentation makes it seem like you spent hours in the kitchen, when really it’s just a few simple steps. It’s my secret weapon for impressing guests without stressing.
- Perfect portion control: Each squash half makes a satisfying single serving, so you don’t have to worry about overeating. Though fair warning, it’s so delicious you might want seconds!
- Meal prep superstar: The leftovers reheat beautifully for lunch the next day. I often make extra squash halves to have ready-to-go healthy meals throughout the week.
- Seasonal flexibility: While winter squash works perfectly for cooler months, this recipe works year-round with different varieties. Try zucchini boats in summer for a lighter twist!
I can’t wait for you to experience how something so simple can taste so extraordinary. It’s the kind of recipe that makes people ask for seconds and beg for the recipe. Just wait until you see the reactions!
Tips for Perfect Shrimp and Spinach Stuffed Winter Squash
After making this recipe more times than I can count, I’ve picked up some tricks that guarantee success every time. These little nuggets of wisdom will take your stuffed squash from good to “can I have the recipe?” amazing:
Choosing your squash wisely
Not all winter squash are created equal! For this recipe, I swear by acorn squash, its natural sweetness and perfect bowl shape make it ideal for stuffing. But if you can’t find acorn, butternut squash works beautifully too (just cut the neck portion into rings). Delicata squash is another favorite because you don’t even need to peel it; the skin gets tender when roasted!
Here’s my test for picking the perfect squash: it should feel heavy for its size and have dull, not shiny, skin. Give it a gentle knock; it should sound hollow. Avoid any with soft spots or blemishes.
Keeping shrimp tender and juicy
The biggest mistake I see? Overcooked shrimp! Remember, they’ll cook more when you bake the stuffed squash, so pull them off the heat when they’re still slightly underdone in the center. I cook mine just until they form a “C” shape; if they curl into tight “O”s, they’re already overdone. If you are looking for more shrimp inspiration, check out these garlic butter shrimp recipes.
Another pro tip: pat your shrimp dry before cooking. Wet shrimp steam instead of sauté, and nobody wants watery filling in their beautiful squash!
Seasoning like a pro
Don’t be shy with the garlic powder; it’s the flavor backbone of this dish. I often add a pinch of red pepper flakes too for subtle heat. Taste your spinach mixture before stuffing and adjust as needed. The squash itself can handle bold flavors!
For extra depth, try sprinkling a little smoked paprika over the cheese before baking. It adds that “what is this amazing flavor?” factor without overpowering the dish.
The cheese factor
While any melty cheese works, I’ve found sharper varieties like aged cheddar or Gruyère stand up best to the sweet squash. Pre-shredded cheese contains anti-caking agents that can make melting uneven. Take the extra minute to grate your own for silky smooth results.
If you’re dairy-free, nutritional yeast sprinkled over the top gives a similar savory punch. Or skip the cheese altogether, the shrimp and spinach are flavorful enough on their own! For more ideas on savory dishes, you might enjoy exploring recipes from Family Tastes.
Ingredient Substitutions and Variations
One of the things I love most about this recipe is how easily you can adapt it to what you have on hand or your dietary needs. Over the years, I’ve tried countless variations, some intentional, some out of necessity when I realized I was missing ingredients halfway through cooking! Here are my favorite swaps that still deliver amazing results:
Protein alternatives
Not a shrimp fan? No problem! I’ve made delicious versions with:
- Chicken: Diced chicken breast cooks beautifully in place of shrimp. Just sauté until no longer pink before adding the spinach.
- White beans: For a vegetarian twist, canned cannellini beans add lovely creaminess and protein. Drain and rinse them well before using.
- Italian sausage: For richer flavor, crumbled cooked sausage pairs wonderfully with the sweet squash.
- Tofu: Extra-firm tofu, cubed and sautéed until golden, makes a great plant-based option.
Greens galore
Spinach not your thing? Try these leafy alternatives:
- Kale: Just remove the tough stems and chop finely. It holds up better than spinach if you want leftovers.
- Swiss chard: The colorful stems add beautiful visual appeal; just cook them a minute longer than the leaves.
- Arugula: Adds a lovely peppery bite that contrasts nicely with the sweet squash.
- Collard greens: Chop them small and sauté until tender; they bring a wonderful earthy flavor.
Squash varieties
While winter squash works best, I’ve had success with:
- Butternut squash: Cut the neck into thick rings and scoop out the center to create “bowls.”
- Delicata squash: The edible skin means less prep work, just halve and seed.
- Sweet potatoes: Halve lengthwise and scoop out some flesh to create space for filling.
- Zucchini: In summer, large zucchini boats make a lighter alternative.
Dietary adaptations
This recipe easily accommodates various dietary needs:
- Dairy-free: Skip the cheese or use vegan alternatives. Nutritional yeast adds a nice umami flavor.
- Low-carb: Reduce the amount of squash and double up on the protein and greens.
- Nut-free: Already naturally nut-free, no adaptations needed!
- Gluten-free: The recipe is naturally gluten-free as written.
The beauty of this dish is how forgiving it is, don’t be afraid to get creative with what you have! Some of my favorite versions came from happy accidents when I had to improvise. The basic method stays the same, so feel free to make it your own. If you enjoy creative vegetable uses, you might like this wild rice stuffed acorn squash recipe.
Serving Suggestions for Shrimp and Spinach Stuffed Winter Squash
This stuffed squash is absolutely delicious on its own, but I love rounding out the meal with a few simple sides that complement its flavors perfectly. Here are my go-to pairings that turn this dish into a complete, restaurant-worthy dinner:
- Crusty bread or rolls: Perfect for soaking up any cheesy goodness left in the squash bowl. My garlic knots are a family favorite with this meal!
- Simple green salad: A light salad with lemon vinaigrette cuts through the richness beautifully. I usually toss together mixed greens, sliced apples, and toasted walnuts.
- Roasted vegetables: When I’m feeling extra veggie-forward, roasted Brussels sprouts or carrots make lovely companions on the plate.
- Wild rice pilaf: The nutty flavor pairs wonderfully with the sweet squash. I often make extra to serve alongside. If you like rice sides, check out this shrimp and wild rice casserole.
- Creamy soup: On extra chilly nights, a small bowl of butternut squash or tomato soup starts the meal off right.
Presentation tip: Serve each stuffed squash half on its own plate with sides arranged around it. The vibrant colors make for such an impressive spread, your guests will think you spent hours in the kitchen! For weeknights, I often skip the sides and just enjoy the squash as a satisfying one-dish meal. Either way, you really can’t go wrong.
Storing and Reheating
Here’s the beautiful thing about this stuffed squash: it actually gets better the next day as the flavors meld together! I often make extra just to have ready-to-go lunches. But there are a few tricks to keeping it tasting fresh and delicious.
Fridge storage: Let your stuffed squash cool completely before transferring to an airtight container. It’ll keep beautifully for about 3 days in the refrigerator. I like to wrap each half individually in foil so they’re grab-and-go ready. The cheese might lose its meltiness, but the flavors will still be amazing!
Reheating in the oven: This is my preferred method because it brings back that just-baked texture. Preheat your oven to 350°F (175°C), place the squash on a baking sheet (still in its foil if you wrapped it), and warm for about 15-20 minutes until heated through. For extra crispiness, unwrap it for the last 5 minutes; this gives the cheese a chance to get bubbly again.
Microwave option: When you’re in a hurry, the microwave works too! Remove any foil (important!) and heat in 30-second bursts until warm. Cover loosely with a damp paper towel to prevent drying out. The texture won’t be quite as perfect as oven reheating, but it’ll still taste great.
Pro tip: If the filling seems dry when reheating, drizzle a tiny bit of olive oil or broth over it first. This helps revive the moisture without making it soggy. And whatever you do, don’t freeze it, winter squash gets mushy when frozen and thawed, losing that wonderful texture we love.
Nutritional Information
Let’s talk numbers, but remember, these are just estimates since ingredients can vary. I always say cooking is an art, not a science! Here’s the breakdown per serving (that’s one stuffed squash half):
- Calories: About 250, perfect for a satisfying yet light meal
- Fat: 10g (3g saturated), mostly from that delicious olive oil and cheese
- Protein: 15g, thanks to our shrimp superstar
- Carbohydrates: 25g, with 4g fiber from all those good veggies
- Sugar: 5g, natural sweetness from the squash
- Sodium: 600mg, easy to reduce by cutting back on added salt
What I love about these numbers? You’re getting a meal packed with vitamin A from the squash, iron from the spinach, and lean protein from the shrimp, all while keeping it balanced. Of course, if you make substitutions (like using low-fat cheese or omitting the shrimp), your numbers will change. But that’s the beauty of home cooking, you’re in control!
Pro tip: If you’re tracking macros closely, weigh your exact ingredients. My medium squash might be slightly bigger or smaller than yours, and cheese measurements can vary wildly depending on how “generous” your handful is (I’m guilty of heavy sprinkling!).
Frequently Asked Questions
I’ve gotten so many great questions about this recipe over the years. Here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen shrimp?
Absolutely! Frozen shrimp works beautifully here, just thaw them overnight in the fridge or under cold running water first. Pat them really dry before cooking to prevent excess moisture in your filling. Pro tip: Look for frozen shrimp labeled “previously frozen” at the seafood counter; they’re often fresher than the “fresh” shrimp that’s been sitting there!
How do I pick the perfect winter squash?
Choosing a good squash makes all the difference! Look for one that feels heavy for its size with dull, matte skin (shiny means it was picked too early). Give it a gentle knock; it should sound hollow. Avoid any with soft spots or cracks. For stuffing, I prefer smaller squash (about 1-1.5 lbs) that make perfect single servings.
Is this recipe freezer-friendly?
Honestly? I don’t recommend freezing the finished dish; winter squash gets mushy when frozen and thawed. However! You can prep components ahead: roast squash halves and freeze those separately, then make fresh filling when ready to serve. The frozen roasted squash reheats beautifully in a 350°F oven for about 20 minutes.
Can I make this vegetarian?
You bet! My favorite vegetarian version uses white beans instead of shrimp. Just drain and rinse a can of cannellini beans, then sauté them with the spinach. For extra flavor, add a pinch of smoked paprika or Italian seasoning. Nutritional yeast sprinkled on top gives that cheesy umami flavor without dairy. If you like vegetarian options, try this vegan stuffed peppers recipe.
How do I know when the squash is done roasting?
The fork test never lies! Pierce the flesh with a fork; it should slide in easily but the squash should still hold its shape (we’re not making mush here). The edges will start caramelizing slightly, and the skin might puff away from the flesh a bit. If your squash halves vary in size, check the smaller one first; it’ll cook faster.
Got more questions? Try this recipe and share your results in the comments. I’d love to hear how it turns out for you!
Print
Irresistible Shrimp and Spinach Stuffed Winter Squash in 45 Minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A hearty dish featuring shrimp and spinach stuffed into roasted winter squash.
Ingredients
- 1 medium winter squash
- 1 cup shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup shredded cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cut the winter squash in half and scoop out the seeds.
- Place squash halves on a baking sheet, drizzle with olive oil, and roast for 30 minutes.
- In a pan, sauté shrimp and spinach with garlic powder, salt, and black pepper.
- Fill roasted squash halves with the shrimp and spinach mixture.
- Sprinkle shredded cheese on top.
- Bake for an additional 10 minutes until cheese melts.
Notes
- Use any type of winter squash like acorn or butternut.
- Adjust seasoning to taste.
- For a vegan option, omit shrimp and cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 100mg