Honeynut Squash with Yogurt Creamed Spinach
Spice profile: aleppo pepper, ancho chiles, black pepper, cloves, coriander, fenugreek leaf, garlic, green peppercorns, kosher salt, marjoram, nutmeg, onion, oregano, paprika, pasilla chiles, rosemary, thyme
Cut in half two to five honeynut squashes lengthwise. Scoop out the seeds, and coat the squashes with olive oil. Place on a baking sheet lined with parchment paper cut side down. Roast in a 375 degree oven until soft, about 30 minutes. While those are roasting, bring a good sized pot of water to a boil. Chop up a healthy amount of spinach and add to the boiling water for only a minute. Drain and rinse under cool water until barely warm. Put the spinach into a sauce pan and add 1 cup yogurt and the spice packet (2 tsp Stock+Spice creamed spinach seasoning). Mix well and slowly the bring heat up. You are not really trying to cook it just get it nice and hot. Stir often. When the squash is done remove from heat, flip over and fill the seed cavity with the spinach mixture. Serve and enjoy!
Happy Cooking!
