Preheat oven to 350 degrees F. Place the acorn squash in a casserole dish or baking dish with sides flesh side up. Fill the bottom of the dish with a little water to keep the acorn squash from burning. Put a pat of butter in each cavity of the acorn squash. Sprinkle on a little salt and pepper. Roast the squash at 350 for around 60 minutes or until the flesh becomes soft. Around 30 minutes in... take a basting brush and brush the melted butter around the flesh of the squash to keep it from drying out too much.

Meanwhile in a medium sized saucepan of medium- low heat melt the butter and then add the spinach and artichokes. Cook until spinach is wilted. Add the sour cream, garlic, paprika and cheese and stir continuously until it is all melted together. Add a Tbsp. of flour to the cheese if it is too runny... if not skip this step. The dip should be a consistency that will stand up in the acorn squash and not run out. Turn the heat to simmer and stir every couple of minutes until the acorn squash is cooked.

Once the squash is cooked take out and let cool for a few minutes. Add the cheese dip in the middle of the squash and serve with bread, pita chips, veggies etc.