Stuffed Delicate Squash

• 2 delicate squash
• 12 cup onion, finely chopped
• 3 celery, stalks- finely chopped
• 2 large garlic cloves, finely chopped
• 34 cup sausage, browned and broken up
• 1 (8 ounce) canwhitey kidney beans
• 12 cup breadcrumbs
• 1 (8 ounce) can low-fat cream of mushroom soup (heated)
• 1 cup monterey jack cheese, cheese- shredded
• 12 cup parmesan cheese, grated
• salt, pepper, sage

1. Cut squash in half, lengthwise.
2. scoop out seeds.
3. drizzle olive oil, and sprinkle with salt and pepper.
4. roast at 400 degrees for 1 hour.
5. Take out and set aside when done.
6. meanwhile.
7. Brown sausage, and break up into small pieces.
8. set aside.
9. In same pan:
10. chop celery, onion, garlic.
11. heat pan at medium heat and saute 8 minutes.
12. Add sausage and beans (drained and rinsed),
13. add salt, pepper, and sage to taste,
14. Add can of heated soup
15. mix breadcrumbs, 3/4C monteray jack, and parmesean cheese.
16. then mix into pan with onion, celery, sausage and bean mixture.
17. Spoon mixture into squashes.
18. place back into 400 degree oven for 20 minute.
19. remove and spinkle with Montery jack cheese and broil for 5 minute
20. enjoy.

delicate squash, onion, celery, garlic, sausage, canwhitey kidney beans, breadcrumbs, lowfat cream of mushroom soup, cheese, parmesan cheese, salt

Taken from www.food.com/recipe/stuffed-delicate-squash-465014 (may not work)