Roasted Juicy Acorn Squash

No Salt or butter required. Healthy and Delicious! Once roasted, squash is terrific for casseroles, soups, and a great side dish by itself. After squash is cooked, remove from skin, puree and save for the next day's casserole.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  acorn squash (or butternut squash)
• 2  onions, chopped
• 2  stalks celery, chopped
• 2  bell peppers, chopped
• 2  tablespoons pepper
• 2  tablespoons  Mrs. Dash seasoning mix

Directions

1. Chop onions, celery, bell pepper, and mix together with pepper and Mrs. Dash Seasoning Bland in a large bowl.
2. Slice each squash in half. Place face up on a cutting board and scoop out the seeds with the edge of a spoon (Note: you can discard seeds, wash, then roast at 400 for about 20 minutes for a healthy snack later).
3. Spray a roasting pan and line with tin foil to protect pan. Place squash, seeds removed, face-up on a rack in a baking pan. Spritz with a bit of water.
4. Fill the pockets formed from removal of seeds with chopped celery, bell pepper, and onions. Sprinkle with a bit more black pepper and Mrs. Dash Original Seasoning Blend, then spritz lightly with water again.
5. Bake at 350 for about 40 to 50 minutes until a fork easily pierces the squash interior.
6. Remove squash from skin before serving. You can make this recipe a day ahead, remove squash from skin, and store in fridge until ready to use.