spinach and artichoke stuffed acorn squash

do yourself a favor and stuff some squash. you won't regret it.

roasted acorn squash is delicious by itself, but stuff it with spinach and artichoke dip and you have something really special. it only takes 3 steps to make these beauties- roasting the squash and preparing the filling can be done ahead of time, and then they just need a quick bake to heat everything up before serving. these are a great main course for gluten free vegetarians!

roast the squash:

• 2 acorn squash, cut in half vertically and seeds removed
• 1 clove garlic, cut in half
• olive oil
• salt and pepper

• preheat oven to 400 degrees. line a baking sheet with foil.
• once the squash has been deseeded, flip it over and cut off a tiny sliver from the back. this will prevent it from rolling around once it's filled.
• rub the interior and top cut edge of each squash half with garlic, and season generously with salt and pepper. rub evenly with olive oil.
• lay squash cut cavity/cut side down on baking sheet and roast for 30 minutes, or until soft.
• let cool slightly before taking off the baking sheet.

filling:

• 5oz. frozen spinach, thawed and squeezed dry
• 6oz. jar of quartered artichokes, drained well
• 3 Tablespoons sour cream
• 2 Tablespoons cream cheese
• 1/2 clove garlic, minced finely
• 3/4 cup grated cheese, divided: i used campo de montalban, but manchego or even monterey jack would be good
• 3/4 cup grated parmesan, divided
• salt and pepper
• paprika

• in a medium sized bowl, mix together the sour cream and cream cheese until smooth.
• add spinach, artichokes, garlic, 1/2 cup campo, 1/2 cup parmesan, salt and pepper.

fill and bake:

• heat oven to 350 degrees
• put squash, cavity up in a baking dish or back on the baking sheet used for roasting.
• fill each generously with spinach mixture.
• top with remaining 1/4 cup of campo and parmesan. dust with paprika.
• bake for 20- 25 minutes, until the tops are golden and bubbling.

serves 4