This is a perfect side-dish.  It’s packed with flavor and it does a great job of filling you up. I used acorn squash for this but you could easily swap it out for your favorite type of squash. In my pre-paleo life I’d been accustomed to acorn squash being packed with butter and brown sugar. While this is slightly reminiscent because there is a small amount of honey, it’s going to be much healthier for you.

INGREDIENTS

1 acorn squash, gutted and cut in half
2 tbsp avocado oil
salt
3 cups fresh baby spinach
1 tsp ginger, grated(fresh)
1 tbsp honey

RECIPE

Pre-heat the oven to 375°F.
Place squash halves open side up on baking sheet.
Brush with 1 tbsp avocado oil and sprinkle with salt, bake for 30 minutes. (or until you can poke a fork through the squash easily)
While squash is cooking, bring 1 tbsp avocado oil to medium heat in a sauté pan.
Add spinach and ginger, stir until wilted then remove from heat.
Remove squash from oven, brush with honey.
Stuff with spinach mixture and cook for 10 more minutes.
Remove and let cool, then enjoy!

I have this dish with the Orange-Ginger Tilapia Fillet recipe. It’s a great complement and it makes a wonderful meal!

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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