Stuffed Roasted Acorn Squash with Garlicky Spinach and Feta Cheese
- Preheat oven to 375°.
- Wash the acorn squash well, removing any grit, dirt or food grade wax. Cut the stem off and carefully cut across the equator of the squash. Scoop out seeds and stringy bits. Sprinkle a pinch of salt and ground black pepper on the inside of the squash and about tablespoon each of extra virgin olive oil on both. Depending on the size of the squash, roast for 30-40 minutes until the tops are golden brown and the squash is tender to the touch.
- In a sauté pan, heat a tablespoon of olive oil and add the garlic. Cook for about 1 minute then add the spinach. Stir the spinach and garlic thoroughly and cook until spinach is wilted.
- When the squash is done, divide the spinach between the two squash halves and top with feta cheese. Roast for about 5 minutes more. If you would like a more melty cheese and more tang, try Gorgonzola cheese.
- Remove from oven and serve immediately. Great as a side dish but even more lovely as a light healthy lunch. Enjoy!