4 acorn squash
1 lb. bulk pork sausage
1 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
1 1/2 c. (6 oz.) Provolone cheese
1/2 c. grated Parmesan cheese
Butter, salt, and pepper

Preheat oven to 375 degrees. Halve and remove seeds from squash. Place cut side up in shallow baking pan; add 1/2-inch water to pan and bake 35-45 minutes or until tender. Brown sausage; pour off some of the drippings. Add onions, peppers, and celery; cover and cook a little longer at low heat. Drain off all excess drippings.

Turn squash right side up; dot with butter (if desired). Salt and pepper inside of squash. Fill with sausage mixture and bake at 350 degrees for 15 minutes or longer if covered with foil. Yield 8 servings.