Stuffed Winter Squash

2 delicata, acorn, or carnival squash cut in half length-wise and de-seeded
¼ cup goat cheese Acorn squash
1 large onion or 3 shallots
2 cups cooked rice
2 cloves garlic
1/4 cup toasted walnuts
1 Tbs. fresh chopped sage
butter or olive oil for sautéing
1 small bunch spinach or other green
salt and pepper to taste

Place squash face down on a greased backing sheet for 30-40 min at 350˚. While baking, prepare filling. Sauté onion or shallots in butter. When translucent, add garlic and sage and stir occasionally until onions are browned. Add spinach and when wilted, remove from heat.

Toast nuts and add to onion mix with rice, goat cheese and salt and pepper to taste. Fill squash halves and return to the oven for 20 min or until the tops start to brown.