2 acorn squash, each about 3/4 lb.
4 tbsp. dark brown sugar
1 lb. bulk sausage
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 c. soft bread crumbs

Wash squash, cut each in half lengthwise. Score each half by making shallow lengthwise and crosswise. Sprinkle each half with 1 tablespoon brown sugar.

In a skillet, over moderate heat, mash sausage with fork until crumbled and cooked thoroughly. With a slotted spoon, remove sausage to drain. Pour off all fat in skillet except one tablespoon. To sausage drippings, in skillet, add onions and celery. Cook gently, stirring often until onion is wilted but not brown. Thoroughly mix together the sausage, onion, celery and bread crumbs. Place a portion into each cavity of the squash, patting down solid. Place stuffed squash in an ungreased oblong glass baking dish. Cover dish tightly with foil. Bake in preheated 350 degree oven until squash is very tender when pierced with a fork and sausage topping has browned, about 1 1/4 hours. Takes 1 hour to prepare.