This was originally going to be done with lamb but I got lazy and used what was in my fridge. Excellent decision. The prosciutto really went lovely with the squash.
Acorn Squash with Prosciutto
1 acorn squash
2.5 tbls coconut oil
Dash of ground pepper
Heavy dash of garlic powder
1.5 tbls extra virgin olive oil
4-8 slices of prosciutto, chopped
2-4 cups spinach
1 tsp scallion, minced
Cut in half length-wise, scrape the seeds out and spread some coconut oil (about 1/2 tbls) on the flesh of the squash.
Bake face-side up at 400° for 30 minutes.
At 30 minutes, put a tbls of coconut in each half (spread around with a spoon) and top with the ground pepper and garlic powder. Bake face-side up for another 30 minutes.
For the Prosciutto
Heat a skillet with the olive oil and throw in the spinach and scallions. Cover for a couple of minutes, stir and add in the prosciutto. Cover again for a few minutes and then remove from heat. Keep covered until the squash is done.
Mix the squash in with the prosciutto and spinach and viola!
Serves 1-2 (one if your saving the other half for the next day ;))