Stuffed Summer Squash

Ingredients

• 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

Preparation

1. Melt butter in a skillet over medium-high heat. Add celery and onion; sauté 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 375° for 30 minutes or until stuffing is lightly browned.