Created by JostLori on October 23, 2017
Step 1: Preheat oven to 425°F and line a backing sheet with parchment paper.
Step 2: Brush 1 tablespoon oil on cut side of squash halves; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place squash, cut side down, on the baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.
Step 3: While squash is baking, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes.
Step 4: Add spinach; cook until wilted, about 1 minute. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and fold in bread and cheese.
Step 5: Divide the mushroom mixture among the four squash halves, return to oven, and bake until tender, about 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.
Step 6: Toss greens with lemon juice and remaining 1 tablespoon oil, 1/4¼ teaspoon salt, and 1/8 teaspoon pepper. Serve salad with squash.