Lasagna-stuffed Acorn Squash

I wanted to do something a little special for our family's Easter dinner, but wasn't cooking in my own house.  I didn't want to leave a lot of extra groceries leftover, since it wasn't my house or fridge.  So it had to be something simple yet decadent, and made with common ingredients, but with a special flavor profile.  

I improvised, creating something with individual servings that was quite easy to make but presented well on the table:  Lasagna-stuffed Acorn Squash.  It felt elegant serving the individual portions.  It was so nice to have the colorful squash on each plate as we sat down.  And it was tasty!  The squash paired well with the cheese souffle and other sides on the table. 

What do you serve for spring holiday meals?

Lasagna-Stuffed Acorn Squash

Ingredients:
2 Acorn Squash
Handful fresh Spinach Leaves
1 sm can Diced Tomato
1 cup Shredded Italian Mix Cheese

Directions:

Slice the squash in half, scooping out the seeds with a serving spoon.  Invert the squash halves in a baking pan with about 1/4 inch of water in the bottom.  Bake at 325 degrees for about 1 hour 15 mins.  Remove from the water bath and dump out the water.  Place open side up in the same pan.  Layer spinach leaves in the hole to cover two or three layers.  Spoon out diced tomato into the hole to fill, about a tablespoon in each.  My diced tomato had oregano and basil in the can, so I did not flavor the filling - optionally you can mix Italian spices into the tomatos before filling.  Lastly, top with shredded Italian Cheeses such as Parm, Asiago, and Romano, using about a quarter cup for each half.  Broil the Squash until filling is warm and cheese melted and toasted, 10-15 minutes.