Acorn Squash with Spinach Stuffing

3 small acorn squash
1 cup chopped celery
3 green onions, chopped
1 tablespoon vegetable oil
1 package (10 ounces) fresh spinach, chopped
1/2 teaspoon salt, divided
6 tablespoons dry bread crumbs
2 tablespoons chopped pecans
1 tablespoon butter or margarine

Cut squash in half; discard seeds. Place squash, cut side down, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 40 minutes.

Meanwhile, in a skillet, saute celery and onions in oil until tender. Add the spinach and 1/4 teaspoon salt; cook and stir until spinach is wilted. In a bowl, combine the bread crumbs, pecans and remaining salt. Drain water from baking pan.

Turn squash cut side up. Stuff with spinach mixture; sprinkle crumb mixture over top. Dot with butter. Bake 15 minutes longer or until the squash is tender. Makes 6 servings.