Preheat the oven to 400 degrees. Slice the acorn squash in half, scoop out the seeds and then place cut-side down on a baking tray and bake until easily pierced with a fork and tender, about 35 minutes.

Ten minutes after you put the squash into the oven, prepare the rest of the ingredients for the stuffing. Peel and spiralize the turnip, using Blade C. Place the turnip noodles into a food processor and pulse until rice-like, careful not to over-pulse. Pour the rice into a medium bowl and place next to the sink, along with a medium empty bowl. Using your hands, squeeze the excess moisture out of the turnip rice (over the sink) and then place into the empty bowl. Continue with all of the turnip rice and set aside. Peel and mince the garlic. Crush the pecans with the side of a knife or back of a wooden spoon (or however you’d like to crush pecans.) Set all aside.

Then, place a large skillet over medium heat and add in the spinach. Cook until wilted, about 3 minutes. Set aside the cooked spinach, leaving the skillet over medium heat. After cooking the spinach, immediately add in the olive oil. Once oil heats, add in the garlic and cook for 30 seconds or until fragrant. Then, add in the turnip rice, rosemary and season with salt and pepper. Stirring frequently, cook for about 5 minutes or until turnip is cooked through and no longer crunchy. Take the skillet off the heat and fold in the parmesan and spinach and stir until parmesan melts into the turnip rice and becomes creamy. Fold in the crushed pecans and stir to combine.

Place an acorn squash half on a plate (cut side up) and stuff with turnip “risotto.” Serve immediately.