4 small acorn squash
2 tablespoons olive oil
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container ricotta cheese
1 tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Recipe Directions
Preheat oven to 325°F. Cut squash crosswise in half. Scoop out seeds and fibers; discard. Brush insides and outsides of squash halves with olive oil. Place in large shallow roasting pan. Bake, uncovered, 35 to 40 minutes or until tender when pierced with fork.
In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, pepper, salt and nutmeg. Spoon equal amounts of spinach mixture into squash halves. Bake, uncovered, an additional 10 to 15 minutes or until heated through.
Serves 8
