Acorn Squash With Spinach Stuffing

• 3 small acorn squash
• 1 cup chopped celery
• 3 green onions, chopped
• 1 tablespoon vegetable oil
• 1 package (10 ounces) fresh spinach, chopped
• 1/2 teaspoon salt, divided
• 6 tablespoons dry bread crumbs
• 2 tablespoons chopped pecans
• 1 tablespoon butter

1. Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350u0b0 for 40 minutes.
2. Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted.
3. In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan. Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender.

acorn, celery, green onions, vegetable oil, fresh spinach, salt, bread crumbs, pecans, butter

Taken from www.tasteofhome.com/recipes/acorn-squash-with-spinach-stuffing/ (may not work)