2 med. acorn squash
1/2 c. butter
1 onion, minced
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. salt
1/8 tsp. pepper
1 stalk celery, chopped
1 sm. apple, diced
1/2 c. bread crumbs
2 c. shredded Cheddar cheese

Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out seeds. Place squash in boiling water, cover, and simmer 5 minutes. Drain and remove. In skillet, melt butter. Add onion, thyme, sage, salt, and pepper. Saute 3 to 4 minutes until onion is tender. Stir in celery, apple, bread crumbs, and cheese. Spoon into squash halves. Place squash in shallow baking pan and cover bottom with water. Bake 30 to 35 minutes until squash are tender. Serves 4.