Instructions: Rinse squash and cut each in half lengthwise; scoop out and discard seeds. Place squash halves, cut-side down, in a 10- by 15-inch pan.

Bake in a 400 degree regular or convection oven until squash is just tender when pierced, 25 to 30 minutes.

Meanwhile, squeeze moisture from spinach. In a bowl, mix spinach, 3/4 cup cheese, and walnuts. Season to taste with salt and pepper.

With tongs or a spatula, turn squash halves over and spoon spinach mixture equally into cavities. Sprinkle equally with remaining 1/4 cup cheese. Return squash to oven and bake until cheese melts and filling is hot in the center, 15 to 20 minutes.

This recipe yields 4 servings.

Comments: When Rosemary La Pumas nutritionist encouraged her to include three to five vegetables a day in her menus, she turned to roasting, in addition to other basic preparation techniques, because its so easy. And La Puma likes roasted squash as a natural bowl for one more vegetable, spinach.

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