Stuffed Roasted Butternut Squash

2 butternut squash, small

2 tbsps Nutiva Organic Avocado Oil 

½ tsp salt 

½ tsp black pepper, freshly ground 

Feta cheese and spinach mixture 

1 tbsp Nutiva Organic Avocado Oil 

4 cups fresh spinach 

1 tsp garlic powder 

¼ tsp salt 

½ tsp black pepper, freshly ground 

½ - 1 cup feta 

pomegranate, topping 

avocado, topping 

almonds topped 

1. Roast Butternut Squash 
   
   Preheat the oven to 400°F. 
   Slice squash in half lengthwise, scoop out seeds and strings. 
   Place squash cut side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. 
   Roast for 30 minutes or until tender. 
   
   
   2. Spinach and Feta Filling 
   
   In a skillet over medium heat, cook spinach in avocado oil until wilted. 
   Season with garlic powder, salt, and pepper to taste. 
   Stir in crumbled feta cheese. 
   
   
   3. Assembly 
   
   Stuff the squash with the feta and spinach mixture. 
   Top with fresh pomegranate, avocado and almonds.