Stuffed Acorn Squash

Stuffed Acorn Squash 

originally Marietta Britten's (Nana) recipe, adapted by Carey Major Lindemann

3 med. acorn squash

1/2 cup margarine

1 can cream of celery soup

36 (or one sleeve) Ritz crackers

1/2 cup finely chopped onion

2 cups grated cheddar cheese

1 tsp. Italian seasoning

dash salt and pepper

1/2 tsp. paprika

Wash squash and cut in half. Scoop out all seeds. Place on cookie sheet. Put 1/2 tsp. margarine in the center of each squash. Bake at 350 degrees for 35-40 minutes or until squash is tender. Meanwhile, saute onion until tender. Remove squash from oven. Scoop squash out of shell and into large mixing bowl without puncturing shells. Add soup cracker crumbs, remaining margarine, onion, and 1 1/2 cups cheese to warm squash, mix well. Add salt, pepper, and Italian seasoning and mix thoroughly. Spoon squash into shells. Smooth tops evenly. Top with remaining cheese and sprinkle with paprika. Bake at 350 degrees for 20 minutes. Can also be frozen for future use. Just freeze prepared, unbaked squash.

I made the above recipe just as it says but with 2 squash instead and it turned out great!