Sunburst Squash Stuffed with Spinach and Cheese

INGREDIENTS

4 medium sunburst squash, each 3 1/2 to 4 inches in diameter
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
6 white button mushrooms, stemmed and finely chopped
1 clove garlic, minced
1 tsp tamari
1 large bunch fresh spinach leaves, carefully
washed and finely chopped
1/8 tsp nutmeg
Dash of cayenne pepper
Sea salt and black pepper, to taste
1 large egg, lightly beaten
1/4 cup grated Emmental or Swiss cheese

DIRECTIONS

Preheat oven to 375 degrees F.

Fill a large pot three-quarters full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool.

Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.)

In a skillet over medium heat, melt the butter with the oil. Add the mushrooms and garlic and saute until soft (about 10 minutes). Stir in the tamari and add the spinach. Raise the heat to medium-high. Saute until the spinach is tender and most of the liquid has evaporated (about 5 minutes).

Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the cheese and mix well. Mound the mixture into the hollowed-out squash. Arrange in a single layer in a baking dish just large enough to hold all the squash upright. Sprinkle the remaining 1/4 cup cheese over the tops. Pour hot water into the pan to a depth of 1/2 inch. Bake in the oven for approximately 30 minutes, or until the filling is set and the squash is tender.