Stuffed Baked Acorn Squash with Mushrooms and Spinach

I made this recipe as a twist on the classic
brown sugar, jam and butter stuffed acorn squash.
I baked the Squash with Garlic, Onions,
Fresh Spinach, and Fresh Mushrooms.
This is a good one!

Ingredients:
4 acorn squash
2 tablespoons of olive oil
1 large onion
1 11 oz. package of baby spinach
1 8 oz. package of mushrooms
3 garlic cloves
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 lightly oiled large baking pan

Directions:
Preheat oven to 375 degrees F.
Cut acorn squashes in half horizontally,
then remove seeds and stringy flesh.
Place squash cut side down on
oiled baking pan and bake for 45 minutes.
While squash is baking,
Wash baby spinach and remove stems.
Wash mushrooms, then chop mushrooms.
Chop onion into tiny pieces.
Peel and mince garlic gloves.
In a frying pan at medium heat,
add 2 tablespoons of olive oil,
then add onion and cook for 10 minutes
or until onion is soft.
Add mushrooms, and cook for a further 5 minutes.
Add spinach, and cook for a further 3 minutes
or until spinach has wilted.
Add garlic cloves, cinnamon and nutmeg,
cooking for a further 2 minutes.
Remove spinach-mushroom stuffing from heat
and cover to keep warm.
Once squash is cooked, remove squash from oven,
stuff with stuffing,
then return to oven for a further 15 minutes.