¼ hours 15 min prep

2 1/2 (1 	lb) acorn squash
1 1/4 (10 	ounce) packages frozen chopped spinach, thawed
5 	ounces shredded gruyere cheese
1/3 	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.
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 Calculated for 1 serving (333g)
Recipe makes 5 servings
 
Calories 277
Calories from Fat 132 (47%)
Amount Per Serving	%DV
Total Fat 14.7g	22%
	Saturated Fat 6.1g	30%
	Polyunsat. Fat 4.2g	 
	Monounsat. Fat 3.5g	 
	Trans Fat 0.0g	 
Cholesterol 31mg	10%
Sodium 154mg	6%
Potassium 1107mg	31%
Total Carbohydrate 27.8g	9%
	Dietary Fiber 6.1g	24%
	Sugars 0.9g	
Protein 14.2g	28%
Vitamin A 9428mcg	188%
Vitamin B6 0.5mg	26%
Vitamin B12 0.5mcg	7%
Vitamin C 42mg	70%
Vitamin E 0mcg	3%
Calcium 478mg	47%
Magnesium 146mg	36%
Iron 3mg	18%
Alcohol 0.0g   Caffeine 0.0mg