Roasted Acorn Squash Stuffed with Sautéed Mustard Greens and Garlic Ingredients: - 2 medium acorn squashes - 1 bunch of mustard greens, stems removed and leaves chopped - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional for heat) - 1 tablespoon balsamic vinegar - 1/4 cup grated parmesan cheese (optional) - Chopped walnuts or pine nuts for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C). 2. Cut the acorn squashes in half and scoop out the seeds. Brush the insides lightly with olive oil and sprinkle with salt and pepper. 3. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until tender. 4. While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. 5. Add the chopped mustard greens to the skillet and sauté for 5-7 minutes, until wilted and tender. Season with salt, black pepper, red pepper flakes (if using), and stir in the balsamic vinegar. 6. Once the squash is done roasting, carefully flip them cut-side up. Spoon the sautéed mustard greens mixture into each half of the squash. 7. If desired, sprinkle grated parmesan cheese over the top of each stuffed squash. 8. Return the stuffed squashes to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly. 9. Remove from the oven and let cool slightly. Garnish with chopped walnuts or pine nuts if desired before serving. Nutrition Information (Per Serving, 1/2 stuffed squash): - Calories: 210 - Protein: 5g - Total Fat: 12g - Saturated Fat: 2g - Carbohydrates: 24g - Dietary Fiber: 6g - Sugars: 4g - Calcium: 150mg - Iron: 2.5mg This recipe provides a delicious and healthy meal option, rich in vitamins A and C, fiber, and healthy fats, making it a wonderful addition to any table.