1 acorn squash
1/2 lb. pork sausage
1/4 c. chopped onion
1/4 c. chopped celery
1/2 c. corn bread stuffing
1/4 tsp. dried thyme leaves

Cut squash in half lengthways and scoop out seeds. Place squash cut side down in 1/2 inch of water. Bake at 350 degrees for 30 minutes or until tender. Meanwhile, remove casing from sausage, break up in skillet and cook with onions, celery and thyme about 25 minutes. Add stuffing and mix well. Take squash from oven and fill with mixture. Return to oven for about 5 minutes or until hot.