5 med. yellow squash
1 lb. ground round
1/2 c. finely chopped onion
1 rib celery, finely chopped
1/4 c. Progresso Italian bread crumbs
2 to 3 tbsp. Parmesan fresh cheese
Salt & pepper to taste
1 (8 oz.) can tomato sauce with mushrooms
Parmesan cheese

Boil squash in salted water until easily pierced with a fork. Cool. Split lengthwise and scoop out pulp. Save pulp. Saute the meat with onions and celery. Add squash pulp, bread crumbs, 2 to 3 tablespoons of Parmesan cheese and season to taste with salt and pepper. Stuff squash shells with dressing. Put in ovenproof dish. Pour tomato sauce over the squash. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 35 to 40 minutes. This can be made early in the day.