Stuffed Acorn Squash with creamy spinach and cheese filling, perfect for fall comfort food.

Scale

2 acorn squash

2 tablespoons olive oil

¼ teaspoon salt

black pepper

1 tablespoon olive oil

3 oz fresh spinach

4 oz cream cheese

1 cup Parmesan cheese

3 tablespoons fresh thyme

1. Preheat oven to 400 F

2. Slice squash and remove seeds

3. Drizzle oil and season

4. Roast 30 minutes

5. Cook spinach until wilted

6. Mix spinach with cream cheese and Parmesan

7. Stuff squash halves

8. Bake 20 minutes

9. Broil until golden

Drain spinach well

Watch closely while broiling