2 acorn squash, cut in half with seeds removed
Olive oil, for drizzling
1/2 c. finely diced celery
1/2 c. finely diced onion
2 cloves garlic, minced
6 oz. box herbed stuffing mix
2 c. chopped fresh spinach
Preheat oven to 425 degrees. Drizzle the cut sides of the squash with a little olive oil and place cut side down on a baking dish. Bake in the preheated oven for 20 minutes, until flesh is easily pierced with a fork.
While the squash is baking, drizzle a little olive oil in a large skillet, heated over medium. Add the celery, onion and garlic and sauté until tender. I did mine about 8-10 minutes, stirring occasionally. Next, make the stuffing mix in the skillet with the vegetables, according to the package directions.
Once the squash is soft, remove from the oven and scrape out the flesh with a spoon and add to the skillet with the stuffing and vegetables. Add the spinach as well and stir to combine. You'll want to leave about 1/4 inch of flesh inside the squash skins so they can hold the filling.
Fill each shell with 1/4 of the stuffing mixture and pop back in the oven (cut side up of course!) for another 10 minutes. Makes 4 servings.