Start by preheating your oven to 200°C (390°F). Slice each acorn squash in half lengthwise and carefully scoop out the seeds. Brush the interior with 1 tablespoon of olive oil and season lightly with salt and pepper. Place the halves cut-side up on a baking sheet. Roast for 25-30 minutes, until the flesh is tender but still holds its shape.

Tip: Don’t overcook the squash—slightly firm edges will prevent the filling from turning soggy when baked later.

While the squash roasts, prepare the filling. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until fragrant and translucent.

Next, add the sliced mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown. Toss in the fresh spinach and cook just until wilted. Season with salt, pepper, and a pinch of nutmeg if desired.

Once cooked, remove from heat and stir in the Parmesan cheese and nuts (if using). The result is a savory, earthy mixture that complements the natural sweetness of the roasted squash.

Spoon the mushroom and spinach mixture into each roasted squash half until nicely filled. Return the stuffed squash to the oven for an additional 10 minutes. This allows the flavors to meld and the cheese to melt into a creamy, delicious topping.

Optional: Garnish with extra Parmesan or fresh herbs like parsley or thyme before serving for a professional, restaurant-style presentation.