1-inch piece of fresh ginger, peeled and grated (or 1 to 2 teaspoons)
1 teaspoon cinnamon
1 teaspoon Himalayan pink salt
Spinach:
1 tablespoon coconut oil
1 small onion, chopped
1 clove garlic, minced
Pinch of Himalayan pink salt
Dash of black pepper
4 cups spinach
Instructions
Preheat your oven to 400 degrees F. Slice your acorn squash in half from the stem to the tip. Remove the seeds with a spoon. Add the coconut oil, ginger, cinnamon, and salt to the flesh of the squash. Bake for 1 hour until the flesh of the squash is golden brown and begins to caramelize.
While the squash is baking, prepare the spinach. Add the coconut oil to a sauté pan and add the chopped onion. Sauté the onion for about 5 minutes until onions are translucent and then add the garlic and cook until fragrant, making sure the garlic doesn't burn. Add in your spinach and sauté for another 3-5 minutes until the spinach has wilted. Add the salt and pepper to taste. Remove from the pan and serve inside the acorn squash. Sprinkle with salt before serving.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/stuffed-acorn-squash-with-spinach/