1 medium Oda Squash (banana, butternut or spaghetti squash can be substituted), cut diagonally in half, cored of seeds.
1 tbsp olive oil
1lb fresh leaf spinach, washed and patted dry
4 cloves fresh garlic, minced
1 small shallot, minced
1 medium onion, coarsely chopped
2 scallions, sliced thin
1 cup Canadian Bacon, sliced
1/2 cup prosciutto, diced small
1/2 cup Marsala wine
1 cup fresh cilantro, chopped
1/2 cup fresh dill, chopped
1/4 tsp red pepper flakes
1 cup bread crumbs
1/2 cup grated Romano cheese (of pecorino variety)
1 cup grated mozzarella cheese
salt and pepper to taste

Preheat oven to 400 degrees F. Lightly oil medium sized baking dish and place squash halves cored sides up, set aside. Combine bread crumbs with grated Romano cheese in small bowl, set aside.

In a large saute pan over high heat, drizzle the olive oil and saute the garlic, shallots, onion, scallions until onions become semi-translucent, then add Canadian bacon and prosciutto, stir for one minute then add cilantro, dill, red pepper flakes and drizzle in the Marsala wine, keep stirring for another minute. Add spinach, large handfuls at a time, cover, let steam for one minute - continue until all spinach is steaming and reducing. After steaming, uncover, keep stirring occasionally allowing any moisture to evaporate.

In a medium sized mixing bowl, transfer the spinach mixture, add bread crumbs/romano cheese mixture a little at a time while stirring. Spoon out mixture into the squash halves, then sprinkle mozzarella cheese over top. Place in oven uncovered and cook for 20-25 minutes, until cheese is browned and squash is tender.