The mixture is scooped back into the skin, then broiled to melt the nutty Gruyere cheese on top.
A drizzle of sticky balsamic glaze finishes this dish off with style.
Keep reading for our expert tips, including easy ingredient swaps.
Photo:Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Line a large rimmed baking sheet with foil.
Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet.
Roast until fork-tender, 30 to 35 minutes.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Let cool slightly on the baking sheet.
Turn on the broiler.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute.
Fold the spinach mixture into the mashed squash until fully combined.
Spoon into the squash shells (about 1 cup per half).
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Sprinkle with 12 cup Gruyere.
Top with 14 cup hazelnuts and drizzle with 1 tablespoon balsamic glaze.
Cut the squash halves in half to serve.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Garnish with thyme and sage leaves, if desired.
Leftovers can be wrapped in foil or placed in an airtight container and refrigerated for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
