Ricotta Stuffed Acorn Squash - cooking recipe

Ingredients

1 (1 1/2 lb) acorn squash
1 teaspoon olive oil
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 pinch salt
1 cup part-skim ricotta cheese
1 tablespoon honey
1 teaspoon dried oregano
1/4 cup hazelnuts, chopped, toasted
2 tablespoons wheat germ, honey toasted
black pepper

Preparation

Preheat oven to 375 degrees.
With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
Mix ricotta with honey, oregano, and hazelnuts.
Evenly fill the baked squash halves with the ricotta mixture.
If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.