Spinach-Stuffed Acorn Squash
2 large acorn squash I cup cooked, finely-chopped spinach 1 large
yellow onion, finely chopped I Tablespoon olive oil 1/2 cup fine bread crumbs or wheat germ Salt or salt substitute and freshly-cracked pepper to taste Generous dash of nutmeg Preheat oven to 375 degrees. Halve squash at width, remove top stem, and discard seeds. Set aside. In a skillet saut6 onions in oil until clear. Combine with all other stuffing ingredients and seasonings. Fill squash shells with mixture. Set halves into deep oven-proof dish, add 2-3 inches of water, cover with foil, and bake 40 minutes at 375 degrees or until soft.