2 medium acorn squash (1-1/2 pounds each)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup salad shrimp (fully cooked)
10 tablespoons shredded Mozzarella or low fat Swiss cheese, divided
2 tablespoons thinly sliced green onion
1 tablespoon butter substitute, softened
1/4 teaspoon salt
Dash to 1/8 teaspoon cayenne pepper

Cut squash in half; discard seeds. Place squash upside down on a baking sheet coated with nonstick cooking spray. Bake at 350° for 50-55 minutes or until tender. Scoop out squash, leaving a 1/4-in. shell.

In a bowl, combine the squash pulp, spinach, shrimp, 6 tablespoons cheese, green onion, butter, salt and cayenne; spoon into shells. Sprinkle with remaining cheese. Bake for 25-30 minutes or until heated through and top is golden brown.

I’ve done this with Zucchini but the cook times are much shorter. Bake zucchini 5-10 minutes until tender. Stuff and bake 15-20 minutes.