Place acorn squash on a baking sheet and season generously with olive oil, salt and pepper.
Roast in oven for 30 to 40 minutes, until tender to the probing of a fork.
Remove from oven.
While squash is roasting, heat a large skillet and drizzle with olive oil.
Cook shallots, stirring occasionally, until translucent, then add apples and cook until browned and juicy.
Add spinach to the pan and cook until wilted.
Season with salt, pepper and nutmeg.
Distribute the spinach mixture on top of the squash and return to oven until the squash and spinach are heated through.
To serve as a main course, divide among the serving plates, sprinkle pomegranate seeds on top and serve.
Notes
Make sure that you divide the olive oil. Use two tablespoons to thoroughly coat all the squash quarters and use the remaining one tablespoon for sauteing.
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.