Acorn Squash with Corn Bread Stuffing

Ingredients:
- 1/2 acorn squash
- 1 tsp. olive oil
- 3 Tbsp. chopped sweet onion
- 1 celery stalk, chopped
- 3 Tbsp. sliced mushrooms
- 1/2 tsp. ground sage
- 1/8 tsp. black pepper
- 1 , chopped
- 1 small corn muffin, crumbled
- 3 Tbsp. low sodium vegetable broth
- 8 fl oz (1 cup)

Directions:
- PREHEAT oven to 400F.
- REMOVE seeds form squash half.
- Place cut side down on baking sheet sprayed with vegetable pan spray.
- Bake squash 40 minutes or until tender.
- HEAT olive oil in non-stick skillet over medium heat.
- Add onions and celery; saute 4 to 5 min.
- Add mushrooms, sage, pepper and BOCA sausage; cook for an additional 2 to 3 min.
- Stir in corn muffin until combined.
- Remove from heat.
- Stir in broth until well combined.
- REMOVE squash from oven and fill with stuffing mix.
- Place back in oven for 10 to 15 additional minutes.
- SERVE meal with a glass of CRYSTAL LIGHT.