Acorn Squash With Cheese Spinach Stuffing

Just got back from apple hill with some nice acorn squash. Decided to stuff them and this is what I came up with working with what we had on hand. Did have a little stuffing left after stuffing 2 smallish size squash.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 2 -3  acorn squash, halfed and deseaded (I used two small and had enough stuffing left for a third one)
• 1  tablespoon olive oil
• 1⁄4 cup onion, diced
• 1⁄4 cup celery, diced
• 1 (6 ounce) box  seasoned stuffing mix
• 10  ounces frozen spinach, thawed and squeezed
• 1 (10 3/4ounce) can  fat-free cream of mushroom soup
• 1⁄4 cup nonfat milk
• 1 1⁄2 cups low-fat swiss cheese, shredded

Directions

1. Place squash cut side down on baking sheet and bake in 350*F oven for 45 minutes.
2. Meanwhile in large pot sauté the onion and celery in the olive oil till soft and translucent .
3. Add soup, milk, spinach, cheese, and stuffing. Mix well. Will take a little work to moisten and throughly mix all ingredients.
4. Lift acorn squash from oven turn over and stuff with stuffing mixture.
5. Bake an additional 20 to 30 minutes. Till stuffing is heated through and squash is tender.