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1
Preheat your oven to 425 degrees F.
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2
In a microwave-proof pie pan, lay your halved acorn squash flat side down.
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3
Pour 4 tablespoons of water into dish.
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4
Cover the dish with plastic wrap and microwave for 6 minutes or until the meat is fork tender.
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5
While oven is preheating and the squash is microwaving, dice 1/2 of a medium onion and toss into a hot non-stick skillet with the butter.
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6
Stir occasionally over medium heat until caramelized.
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7
Momentarily set aside.
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8
Once you can handle your microwaved squash without giving yourself third degree burns, scrape the flesh out of the peels with a spoon and put the flesh into a medium bowl.
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9
Fold in the rest of the ingredients caramelized onions, spices and cheeses (feta and cream cheese).
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10
Fold until all uniformly mixed.
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11
Spray a heavy duty non-stick baking sheet liberally with Pam baking spray.
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12
Take out one wonton wrapper at a time and cover up the rest to avoid drying out.
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13
In the middle of each wrapper dollop about 1 tablespoon of colorful squash mixture.
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14
With a pastry brush, brush the outside edges of the wrapper with whisked egg.
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15
Quickly fold all of the corners together.
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16
Place on the sprayed baking sheet.
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17
Once each wonton has been placed on the sheet, spray it again with Pam to ensure that they dont dry out while you finish the rest.
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18
Repeat the process until your filling and wrappers are used up.
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19
Toss the pan into the hot oven for 8-10 minutes and devour while warm!
