Creole Stuffed Squash

Directions

1. 1
   Cook onion, pepper and celery with tomato paste, water and margarine
2. 2
   until soft and slightly thick. Add salt to taste (add more water, if needed).
3. 3
   Cut off squash necks and cut out a wedge the length of the squash. Boil squash in salted water until tender.
4. 4
   Drain and place in small dish.
5. 5
   Fill depression in each squash generously with grated cheese.
6. 6
   Spoon sauce over all and cook in oven until cheese bubbles.