Ricotta Stuffed Acorn Squash

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   With sharp knife, carefully cut squash in half lengthwise and scoop out seeds with a spoon.
3. 3
   Rub flesh with olive oil and sprinkle with the cinnamon, cloves, ginger, cardamom and salt.
4. 4
   Wrap each half in foil and place on a baking sheet. Bake for 30 minutes or until flesh is fork tender. Remove from oven and unwrap squash.
5. 5
   To toast nuts, place in an ungreased pie tin and bake at 400 degrees for 5-7 minutes.
6. 6
   Mix ricotta with honey, oregano, and hazelnuts.
7. 7
   Evenly fill the baked squash halves with the ricotta mixture.
8. 8
   If you want the ricotta to be warm, return to oven, on baking sheet, for 5-10 minutes. Remove from oven.
9. 9
   Sprinkle with wheatgerm and black pepper and serve. Note, squash can be cooked a day in advance and reheated with the ricotta mixture at 400 degrees for 10-15 minutes, or until heated through.