Herb Stuffed Acorn Squash

• 3 acorn squashes, halved, seeded, and washed well
• 2 Tbsp butter, melted
• 6 Tbsp butter
• 1 onion, chopped
• 1 cup minced celery
• 1/2 tsp EACH dried sage, parsley, thyme, and oregano
• 2 Tbsp chopped parsley
• 5 cups bread cubes or packaged stuffing

Place 6 squash halves into a large shallow baking dish. Pierce insides with a fork several times and brush the edges and insides with the 2 tablespoons of melted butter.
Add 1/2 inch water to the pan and bake, uncovered, at 350 degrees F for 30 minutes.

Just before 30 minutes is up, melt the 6 tablespoons of butter in a skillet and add the onion and celery, cooking over low heat until they both start to soften.  Add all the herbs into the skillet, mix in, then pour over the bread cubes in a large bowl and mix well.

Remove squash from the oven and spoon bread stuffing into each squash half, then put back in oven and bake another 15 to 20 minutes, or until tender and browning.