Roasted Acorn Squash Halves with Spinach and Pecan Stuffing

Instructions

1. 1

   Preheat oven to 350°F. Cut the acorn squash in half and scoop out the seeds. Place the squash halves, cut-side down, in a baking pan filled with 1/2 inch of hot water. Bake for 40 minutes.

2. 2

   In a skillet, sauté the chopped celery and green onions in vegetable oil until tender. Add the chopped spinach and 1/4 teaspoon of salt, cooking and stirring until the spinach is wilted.

3. 3

   In a bowl, combine the bread crumbs, chopped pecans, and the remaining 1/4 teaspoon of salt. Drain the water from the baking pan and turn the squash halves over. Stuff the spinach mixture into the squash cavities and sprinkle the bread crumb mixture over the top. Dot with butter. Bake for an additional 15 minutes or until the squash is tender.