Stuffed Summer Squash - cooking recipe

Ingredients

3 medium yellow squash or zucchini
salt and pepper
3 Tbsp. chopped onion
1/4 c. butter or margarine
1 1/2 c. soft bread crumbs
1/3 c. minced parsley
1/4 tsp. hot pepper sauce
2 Tbsp. chopped celery

Preparation

Cook squash, in small amount of boiling, salted water, for about 10 to 15 minutes, until barely tender.
Drain and cut in half lengthwise.
Scoop out seeds.
Arrange the shells in a greased shallow baking dish.