Title: Spinach-stuffed acorn squash
 Categories: Vegetables, Vegetarian
      Yield: 4 Servings
 
 
  2 large acorn squash I cup cooked, finely-chopped spinach 1 large
  yellow onion, finely chopped I Tablespoon olive oil 1/2 cup fine
  bread crumbs or wheat germ Salt or salt substitute and
  freshly-cracked pepper to taste Generous dash of nutmeg Preheat oven
  to 375 degrees.
      Halve squash at width, remove top stem, and discard seeds. Set
  aside. In a skillet saut6 onions in oil until clear. Combine with all
  other stuffing ingredients and seasonings.
      Fill squash shells with mixture.  Set halves into deep oven-proof
  dish, add 2-3 inches of water, cover with foil, and bake 40 minutes
  at 375 degrees or until soft.