Acorn Squash with Spinach

These are a good change from the same old
sweet butter and jelly filled acorn squash.

Ingredients:
3 small acorn squash
1 cup celery, chopped
3 green onions, chopped
1 lb. fresh spinach, chopped
6 Tbs. dry breadcrumbs
2 Tbs. pecans, chopped
salt to taste
black pepper to taste

Directions:
Cut squash in half and discard seeds.
Place squash, cut side down, in 15"x10"x1" baking pan;
fill with hot water to a depth of 1/2".
Bake, uncovered, at 350 degrees F. for 40 minutes.
Meanwhile, in a skillet, saute celery
and onions in water until tender;
add spinach and season with salt and pepper to taste;
cook and stir until spinach is wilted.
In a bowl, combine bread crumbs and pecans.
Drain water from baking pan; turn squash cut side up.
Stuff with spinach mixture; sprinkle crumb mixture over top.
Bake 15 minutes longer or until squash is tender.