Twice baked butternut squash

Ingredients 1 (2-pound) butternut squash, halved lengthwise and seeded 3 teaspoons extra-virgin olive oil, divided 2 teaspoons minced garlic 1 teaspoon chopped fresh thyme, plus additional leaves for garnish 1 teaspoon chopped fresh sage, plus small leaves for garnish 3 cups baby spinach (3 ounces) 2 ounces reduced-fat cream cheese, softened ½ teaspoon ground pepper ¼ teaspoon salt ½ cup shredded Gruyère cheese ¼ cup finely chopped toasted hazelnuts 1 tablespoon balsamic glaze Directions Preheat oven to 400°F with a rack 6 inches from broiler. Line a large rimmed baking sheet with foil. Brush cut sides of squash halves with 1 teaspoon oil; place cut-sides down on the prepared baking sheet. Roast until fork-tender, 30 to 35 minutes. Remove from the oven. Let cool slightly on the baking sheet. Turn on the broiler. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add 2 teaspoons garlic and 1 teaspoon each thyme and sage; cook, stirring constantly, until fragrant, about 1 minute. Add 3 cups spinach; cook, tossing or stirring constantly, until wilted, about 1 minute. Stir in 2 ounces cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; cook, stirring constantly, until the cream cheese is melted and coats the spinach, about 1 minute. Remove from heat. Scoop out the squash flesh, leaving a ¼-inch border, and place in a large bowl; mash with a fork or spoon until smooth. Fold the spinach mixture into the mashed squash until fully combined. Spoon into the squash shells (about 1 cup per half). Sprinkle with ½ cup Gruyère. Return the stuffed squash halves to the foil-lined baking sheet; broil until the cheese is melted and browned, 2 to 3 minutes. Top with ¼ cup hazelnuts and drizzle with 1 tablespoon balsamic glaze. Cut the squash halves in half to serve. Garnish with thyme and sage leaves, if desired.