Fig And Pumpkin Seed-Stuffed Roasted Acorn Squash

Ingredients:

two (2) acorn squashes, halved lengthwise and seeded (you can save the seeds for baking!)
1 tbsp olive oil
salt and pepper to taste
1/3 cups agave nectar
3/4 cups dried, de-stemmed Calimyra figs, chopped
12 oz baby spinach, slightly wilted in a saucepan with a touch of olive oil
a handful of toasted pumpkin seeds (de-shelled)

Method:

Preheat the oven to 350 degrees.
Drizzle the insides of the acorn squash halves with olive oil, using a brush to get into all the nooks.
Sprinkle with salt and pepper.
Then turn upside down on a foil-lined broiling pan (to get some nice grill lines!).
Bake for 45 minutes.
Mix the remaining ingredients in a medium bowl and mix until well incorporated.
Remove squash from the oven and turn right-side up.
Fill each half with the fig mixture.
Bake for about 25-30 minutes until the filling is soft and bubbly.
Cool for about 10 minutes before serving, then dig in!
You can use the squash rind as a bowl or eat that as well.