Stuffed Acorn Squash

• 3 acorn squash
• 1 c. water
• 1 to 1 1/2 c. diced, cooked ham, hamburger or ground turkey
• 1 c. finely diced American or Cheddar cheese
• 1/2 c. thinly sliced celery
• 1/4 c. margarine, melted
• 1 Tbsp. minced onion
• 1 Tbsp. packed brown sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 tsp. black pepper
• 1/2 c. fine dry bread crumbs, mixed with 1 Tbsp. oleo

1. Halve squash lengthwise, remove seeds and membranes.
2. Place cut sides down in shallow 15 x 10-inch pan. Add water.
3. Bake in 350u0b0 oven until tender (approximately 1 hour).
4. Drain water from pan.
5. Carefully scoop pulp from squash, leaving sturdy shells. Mash pulp and mix well with meat, cheese, celery, margarine, onion, brown sugar, salt, mustard and pepper.
6. Fill shells. Sprinkle with crumb mixture and bake in same pan at 350u0b0 until hot and crumbs are lightly browned, about 30 minutes.
7. Makes 6 servings.

acorn, water, hamburger, american, celery, margarine, onion, brown sugar, salt, dry mustard, black pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864401 (may not work)