Serves: 4 as a main dish, 8-12 as a side
2 medium size Delicata squash (see procedure below)
1-2 Tbs olive oil for brushing cut and deseeded squash
sprinkling of ground cinnamon (added after baking squash)
1 small onion, finely diced
2-3 Tbs olive oil for sauteing onion
1 large clove garlic, minced
approx. 1/3 cup dried cranberries
8 - 10 ounces baby spinach
1/2 cup part skim ricotta cheese
1 large egg
approx. 1/2 cup pecans
Preheat the oven to 400 degrees and carefully cut each squash in half lengthwise, scoop out the seeds and lightly brush the cut sides with olive oil.
Place them cut side down onto a baking tray, or into a 9 x 13-inch baking dish, and pop that into the preheated oven.
The squash will take about 40 minutes to roast and, while that's happening, you can make the stuffing.
Add a splash of olive oil to a heavy bottomed pan on the stovetop and saute one small finely diced onion to soften.
At that point, add one large minced clove of garlic and the dried cranberries and add about 8-10 ounces of baby spinach and cook that along to wilt down.
You can add a little more olive oil if you think it needs it and you'll want to stir it around a bit as the spinach is cooking down. Turn the heat off when done.
When the squash are cooked through, pull them out of the oven, flip them over and sprinkle a light dusting of ground cinnamon over each one.
Once the spinach has cooled down completely, add 1/2 cup part skim ricotta cheese, 1 large egg and a handful of pecans and mix together.
Divide that mixture into the cooked squash and pop it back into the oven for another 15 minutes or so until it's hot all the way through.
Cut in half, or even thirds crosswise, after baking to serve as a side. Serve each half squash as a main serving.