Stuffed Squash

3 large squash
3/4 lb. ground beef
1/4 lb. bulk pork sausage
1/3 cup chopped onion
1 can 10-3/4 ounces cream of mushroom soup, undiluted
1/2 cup chopped celery
1 cup soft bread crumbs
2 tablespoons butter or margarine, melted
1 teaspoon salt and pepper
Garnish with lettuce and cherry tomatoes

Cut squash in half lengthwise and remove seeds. Place cut side down in shallow baking pan and add 1 inch water. Bake, uncovered, at 400F. for 30 minutes. Drain.

Cook ground beef, sausage and onions in a large skillet over medium heat until meat is brown, stirring to crumble. Remove from heat and drain off drippings. Stir in seasoning, soup and celery. Spoon evenly into squash halves.

Combine bread crumbs and butter; sprinkle over squash. Bake, uncovered, at 400F. for 20 minutes.

Garnish plate with lettuce and cherry tomatoes and serve with squash.

Yield: 6 servings

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Cajun Country -- New Iberia, Louisiana