6 med. sized onions, peeled
10 oz. pkg. frozen chopped spinach
1/2 c. dairy sour cream
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Nutmeg

Place onions in salted boiling water for 10 minutes. Drain. Cut into halves. Scoop out the centers, leaving a 1/2 inch shell. Place onion shells in a shallow baking dish.

Cook spinach according to package directions. Drain well. Stir in sour cream, garlic powder, salt and pepper. Spoon mixture into onion cups. Bake at 325 degrees for 20 to 25 minutes.

To serve, garnish with a dollop of sour cream and sprinkle with nutmeg. (Note: Onions can be parboiled and refrigerated day before serving.)