SPINACH-STUFFED ACORN SQUASH

(serves four)
2 large organic acorn squash
1 cup cooked organic spinach, finely chopped
Salt and pepper to taste
1/2 cup toasted wheat germ
5 tsp. oil
Generous dash of nutmeg
1 large yellow organic onion finely chopped

Preheat oven to 375 degrees. Halve squash lengthwise, remove stem & discard seeds. Sprinkle cavities with salt and pepper. Place a teaspoon of oil & a teaspoon of water in each cavity. Set in deep, oven-proof dish. Surround with 2 inches of water, cover and bake at 375 degrees for 40 minutes or until squash is soft. While squash bakes, saute until clear in a teaspoon of oil. Remove squash from pan, cool, spoon pulp into a mixing bowl, making sure to leave some flesh on shell sides. Mix squash pulp, sauteed onion, spinach and wheat germ. Add seasoning to mixture. Refill shells with mixture & set in baking pan. Re-heat until piping hot.