Directions

1. Preheat the oven to 400 degrees F.

2. Slice the acorn squash in half and scoop out the seeds.

3. Drizzle ¼ cup olive oil inside each half of the squash, coating evenly.

4. Season the squash with salt and 1 tsp M&B Whole Black Peppercorns Grinder.

5. Place the squash halves, cut side down, on a baking sheet and bake for 30 minutes.

6. For the filling, heat ¼ cup olive oil in a pan over medium-low heat. Add spinach into pan and cook it down until wilted. Stir in the softened cream cheese and cook until melted into a thick, creamy sauce.

7. Season with M&B Sage, M&B Ground Ginger, and 1 tsp M&B Black Peppercorns Grinder. Add in parmesan cheese, stir until fully melted and incorporated. Remove from heat.

8. Remove the squash from the oven and flip them cut side up. Spoon the creamed spinach mixture evenly into each half.

9. Top with parmesan cheese and place back in the oven for 20 minutes until the cheese is golden brown. Let cool slightly and serve!