Stuffed Acorn Squash
By Chef Ida Rodriguez


3 Acorn Squash
2 tablespoons Vegetable Oil
3 shallots - finely chopped
2 tablespoons Butter (or margarine)


Halve and clean the squash. Bake at 350 degrees for approximately 35 minutes.

Sauté shallots in oil until soft, add chopped fennel and continue sautéing until tender.

Add salt. Stir in spinach and cook until spinach is wilted.

Stuff squash halve with mixture, sprinkle with breadcrumbs and dot with butter or margarine. Return to oven for 10-15 minutes.