Stuffed Summer Squash

• 1/4 cup butter or margarine
• 2 celery ribs, diced
• 1/2 medium onion, diced
• 2 cups cornbread, crumbled
• 1 cup Italian-seasoned croutons
• 4 to 5 saltine crackers, crumbled
• 1 cup chicken broth
• 1 large egg
• 1/2 teaspoon dried sage
• 1/4 teaspoon pepper
• 1 1/4 teaspoons salt, divided
• 8 to 10 yellow squash, halved and seeded

1. Melt butter in a skillet over medium-high heat. Add celery and onion; saute 5 to 6 minutes or until tender.
2. Combine cornbread, croutons, and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and 1/4 teaspoon salt.
3. Microwave squash halves on HIGH 5 to 7 minutes or until tender.
4. Sprinkle squash halves with remaining 1 teaspoon salt; place in a 13- x 9-inch baking dish. Spoon 1/4 cup stuffing in each squash half.
5. Bake at 375u0b0 for 30 minutes or until stuffing is lightly browned.

butter, celery, onion, cornbread, italianseasoned croutons, crackers, chicken broth, egg, sage, pepper, salt

Taken from www.myrecipes.com/recipe/stuffed-summer-squash-0 (may not work)