Roasted Acorn Squash With Spinach And Gruyere - cooking recipe

Ingredients

2 (1 lb) acorn squash
1 (10 ounce) package frozen chopped spinach, thawed
4 ounces shredded gruyere cheese
1/4 cup chopped walnuts
salt & fresh ground pepper

Preparation

Rinse the squash and cut each in half lenghthwise: scoop out and discard seeds; Place squash halves, cut side down, in a 10-by-15 inch pan.
Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities of squash; Sprinkle with remaining 1/4 cup cheese.
Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.