Preheat oven to 350∫ F. Line a baking sheet or shallow pan with parchment paper or aluminum foil.

Cut the acorn squash in half crosswise and scoop out the seeds and membrane. Reserve the seeds for roasting or discard. Cut a thin slice off of the stem and bottom end of each so the squash will sit flat, like a bowl. (Do not cut through the bottom. If you do make a hole, use the piece you cut off to fill the hole.) Trim more off of the base, if necessary, to make sure the squash sits perfectly flat. This is important for containing the egg mixture.

Place the squash on the baking sheet. Spray with cooking spray and sprinkle lightly with salt and pepper. Parbake for 20 minutes.

While the squash is baking, heat the oil in a small skillet over medium heat and sautÈ the shallots, stirring, until brown, about 3 minutes. Sprinkle with salt and remove from the heat.

In a medium-sized bowl, whisk together the eggs and cream. Stir in the cheese, salt, pepper, and chopped spinach.

Remove the partially cooked squash from the oven and fill it carefully with the egg mixture. Top the egg mixture in each squash half with cooked shallot.

Bake for 50 to 60 minutes until the egg cooks through, browns, and puffs up. Tent the squash with foil if it seems to be browning too quickly. Remove from the oven, cool for 5 minutes, and serve.