Acorn Squash-Tomato Hash

• 1 small acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 ounces fresh mushrooms, chopped
• 3 tablespoons red wine
• 1 tablespoon dried basil
• 1/2 (5 ounce) bag fresh baby spinach, stems removed
• salt and ground black pepper to taste

1. Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water.
2. Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl; discard skin.
3. Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 minutes. Stir in mushrooms; cook until softened, about 2 minutes.
4. Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet; cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.

acorn, olive oil, onion, garlic, tomatoes, mushrooms, red wine, basil, baby spinach, salt

Taken from www.allrecipes.com/recipe/254994/acorn-squash-tomato-hash/ (may not work)