1 acorn squash
1 sm. onion
1 c. Ritz cracker crumbs
1/4 c. butter
Salt & pepper
1 egg

Cut squash in half from stem to end. Remove seeds. Bake in moderate oven until tender. Scoop out squash, leaving outer shell intact as much as possible. Mix squash with cracker crumbs. Saute onion in butter until tender and add to mixture. Add egg and mix. Salt and pepper to taste. Return squash mixture to shells and top with more cracker crumbs. Bake at 325 degrees until lightly browned, approximately 25 minutes. Serves 4.