Stuffed Acorn Squash



3 acorn squash, cut in halves, seeded
1/4 cup butter
2/3 cup diced celery
1 1/2 cups diced apple, unpeeled
1 1/2 cups soft bread crumbs
1 cup grated Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper

1. Preheat Oven to 400°F. Generously grease or spray a cookie sheet. Bake squash, cut side down, for 30 minutes, or until nearly tender.
2. Meanwhile, sauté celery and apple in butter for about 5 minutes. Add remaining ingredients and blend.
3. Fill partially baked squash halves with mixture. Return squash to cookie sheet, cut side up, and bake 15 minutes longer.

Yield: 6 servings

Based on a recipe from Mary Meade’s Country Cookbook