Acorn Squash with Corn Bread Stuffing

• 1/2 acorn squash
• 1 tsp. olive oil
• 3 Tbsp. chopped sweet onion
• 1 celery stalk, chopped
• 3 Tbsp. sliced mushrooms
• 1/2 tsp. ground sage
• 1/8 tsp. black pepper
• 1 , chopped
• 1 small corn muffin, crumbled
• 3 Tbsp. low sodium vegetable broth
• 8 fl oz (1 cup)

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

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

Taken from www.kraftrecipes.com/recipes/acorn-squash-corn-bread-stuffing-109320.aspx (may not work)