Stuffed Summer Squash

Ingredients
¼ cup butter
2 celery ribs, diced
½ medium onion
2 cups cornbread, crumbled
1 cup Italian-seasoned croutons
4-5 saltine crackers crumbled
1 cup chicken broth
1 large egg
½ tsp dried sage
¼ tsp pepper
1 ½ tsp salt, divided
8 to 10 yellow squashed, halved


Directions
MELT butter in a skillet over medium high heat. Add celery and onion; sauté 5 to 6 minutes or until tender.
COMBINE cornbread, croutons and crackers in a large bowl; stir in onion mixture, broth, next 3 ingredients, and ¼ tsp salt
MICROWAVE squash halves oh HIGH 5 to 7 minutes or until tender. Let cool and scoop out flesh of squash and add to stuffing mixture
SPRINKLE squash halves with remaining 1 tsp salt; place in 13 x 9 baking dish and spoon ¼ cup stuffing in each squash half
BAKE at 375 for 30 minutes or until stuffing is lightly browned.



Submitted by Melanie.