Roasted Acorn Squash With Spinach And Gruyere

• 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

1. 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.
2. Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
3. Meanwhile, squeeze moisture from spinach; in a bowl, mix spinach, 3/4 cup cheese and walnuts; season to taste with salt and pepper.
4. 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.
5. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes, Serve.

acorn squash, gruyere cheese, walnuts, salt

Taken from www.food.com/recipe/roasted-acorn-squash-with-spinach-and-gruyere-99830 (may not work)