Stuffed Delicata Squash

Preheat your oven to 375°F. In a pan, cook your meat if needed. Season with salt, pepper, and a bit of tomato sauce/diced tomatoes if desired. Put your raw spinach in a bowl and salt (you can use frozen too- just defrost and drain). After about 10-15 minutes, drain your spinach and add it to the hot pan with your other ingredients followed by the egg. Cut off the tops of your squash and scoop out the seeds. Stuff the squash with your mixture (this should fill roughly 2 squash). Make sure it’s packed in, pressing down with the back of a spoon. Bake for about 30 minutes or until the squash is fork tender. Let cool to touch and slice before garnishing with dried cranberries, feta, and pecans!