Acorn Squash with Corn Bread Stuffing

• 2 acorn squash
• 4 tsp. olive oil
• 3/4 cup chopped sweet onion
• 4 celery stalks, chopped
• 3/4 cup sliced mushrooms
• 2 tsp. ground sage
• 1/2 tsp. black pepper
• 4 s, chopped
• 4 small corn muffins, crumbled
• 3/4 cup low sodium vegetable broth
• 32 fl oz (4 cups)

1. PREHEAT oven to 400F.
2. CUT squash in half.
3. Remove seeds from each squash half.
4. Place cut side down on baking sheet sprayed with vegetable pan spray.
5. Bake squash 40 minutes or until tender.
6. HEAT olive oil in non-stick skillet over medium heat.
7. Add onions and celery; saute 4 to 5 min.
8. Add mushrooms, sage, pepper and BOCA sausages; cook for an additional 2 to 3 min.
9. Stir in corn muffins until combined.
10. Remove from heat.
11. Stir in broth until well combined.
12. REMOVE squash from oven and fill with equally divided stuffing mix.
13. Place back in oven for 10 to 15 additional minutes.
14. SERVE each person one stuffing filled squash half.
15. ENJOY each meal with an 8 fl oz (1 cup) glass of CRYSTAL LIGHT.

acorn, olive oil, sweet onion, celery stalks, mushrooms, ground sage, black pepper, corn muffins, vegetable broth

Taken from www.kraftrecipes.com/recipes/acorn-squash-corn-bread-stuffing-109321.aspx (may not work)