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This is fluffy winter squash with spicy greens and flavors of Italy achieved by twice baking.

What you need:

Two medium delicata squash
Tuscan herb olive oil
Washed and dried arugula leaves
Pine nuts
Shredded Romano or Parmesan Cheese or an Italian Cheese Blend

Cut two delicata squashes in 1/2. Place in a baking pan with a 1/2 inch of water in the bottom. Cover with foil and bake at 375 degrees until squash if fork tender (about 30 minutes).

While the squash is cooking:

Lightly toast 1/2 cup of pine nuts in extra virgin olive oil until just turning brown and set on a plate with a paper towel to absorb any extra oil.
Chop several large handfuls of arugula

Scoop center out of squash shells and set shells to the side.

Mash or beat filling with 1/4 cup of Tuscan herb olive oil until squash is fluffy.

Mix the arugula, toasted pine nuts, and a cup of the shredded Romano, Parmesan or Italian blend cheese into the mashed squash.

Scoop the mixture back into the squash shells you set aside.

Pour the water out of your baking pan and place the filled squash shells in the pan.

Re-bake at 375 about 15 minutes until slightly toasted and cheese is well melted.

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Twice Baked Delicata Squash (Tuscan Herb Olive Oil)