Facon and Spinach Stuffed Acorn squash

3 acorn squashes, cut in half and seeds removed
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp avocado oil
1 package @jacksgourmet Facon, chopped
1 onion, peeled, cut in half and sliced
2 cloves garlic, peeled and minced
1 tsp cinnamon
4 cup spinach
1 bag chestnuts
1 cup cooked quinoa

Preheat oven to 400°F.
Mix together oil, salt and pepper. Brush each squash half inside with oil mixture. Place on greased baking sheet and bake skin side up for about 40 minutes, until insides and soft and easily pierced with a fork.
While the squash is cooking, in a large pan, add avocado oil and fry facon for a few minutes. Put facon into a bowl but don’t clean out pan. Add onion to pan and sauté on low heat until soft and golden. Add garlic and continue to sauté for another few minutes. Add cinnamon to pan until fragrant. Add onion and garlic to facon bowl. To pan, add spinach and sauté until wilted. Place spinach into facon bowl. Finally, sauté chestnuts for a few minutes and then add to bowl.
Once squashed are out of oven, scoop out the insides carefully, making sure to keep shell intact. Cut up squash and add to facon bowl with cooked quinoa. Mix everything together and scoop into squash.

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