In a medium bowl, cream the cream cheese, mayonnaise and sour cream together with a wooden spoon until smooth. In a sleeve press the defrosted spinach with your hands to remove as much moisture as possible. Add the spinach, scallions, dried leek soup, water chestnuts and hot pepper sauce to the cream cheese mixture and combine well. Cover and refrigerate for at least an hour  or up to 2 days. Cut the acorn squash in half vertically. Using a large spoon, scoop out the seeds and enough flesh to create a large cavity in each half. Place the squash halves side by side in a large basket. Fill them with the dip, surround with fresh vegetables and serve!.

Special thanks to an African American celebration of Culture by Eric V. Copage Recipe, courtesy of Cinnamon Hearts the Art of Living a Wining Diabetic Lifestyle.