When Rosemary La Puma's nutritionist encouraged her to include three to five vegetables a day in her menus, she turned to roasting, in addition to other basic preparation techniques, because it's so easy. And La Puma likes roasted squash as a natural bowl for one more vegetable, spinach.
2 acorn squash (about 1 lb. each)
1 package (10 oz.) frozen chopped spinach, thawed
1 cup shredded gruyère cheese (about 4 oz.)
1/4 cup chopped walnuts
Salt and fresh-ground pepper
How to Make It
Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut side down, in a 10- by 15-inch pan.
Bake in a 400° regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.
Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.
With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/4 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.