2 med. size 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 rib of celery, chopped
1 sm. apple, cored & diced
1/2 c. bread crumbs
2 c. shredded cheddar cheese

Preheat oven to 350 degrees. Wash and dry squash; cut into halves cross wise and scoop out seeds. In skillet, place squash halves in boiling water; cover and simmer 5 minutes. Drain and remove squash. In same skillet, melt butter over medium heat. Add onion, thyme, sage, salt and pepper; saute 3 to 4 minutes until onion is tender. Stir in celery, apple, bread crumbs and cheddar cheese. Spoon into squash halves. Place squash in shallow baking pan and cover bottom of pan with water. Bake 30 to 35 minutes until squash are tender.