Stuffed Summer Squash

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Southern Living


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1/4 cup butter or margarine

2 celery ribs, diced

1/2 medium onion, diced

2 cups cornbread, crumbled

1 cup Italian-seasoned croutons

4 to 5 saltine crackers, crumbled

1 cup chicken broth

1 large egg

1/2 teaspoon dried sage

1/4 teaspoon pepper

1 1/4 teaspoons salt, divided

8 to 10 yellow squash, halved and seeded

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