Beef Stuffed Squash

Ingredients
3 acorn squash
1/2 cup fresh bread crumbs
2 tbsp onion, minced
1/2 cup tomato sauce
1 tsp Worcestershire sauce
8 ounces corn
1 pound ground beef
1 tbsp fresh parsley, minced
1/4 cup celery, finely chopped
1/4 cup water
1 tbsp prepared mustard

Directions
Wash the squash and cut in half lengthwise. Remove seeds and pith. Place squash, cut side down, on an oiled baking pan. Bake in a preheated 350 degree F oven for 30 minutes, or until almost tender.

Meanwhile brown the beef in a large skillet. Drain off excess fat. Stir in bread crumbs, parsley, onion, celery, tomato sauce, water, Worcestershire sauce, mustard, and corn. Toss lightly to combine. Fill the squash halves with the mixture. Place in a shallow pan, return to oven and bake 25 to 30 minutes longer or until heated through. Serve with hot biscuits. Yield: 6 servings