Stuffed Gooseneck Squash - cooking recipe

Ingredients

6 or 8 tender gooseneck squash
1/4 c. margarine
1 medium onion, chopped
1 box Stove Top corn bread stuffing mix (with vegetable seasoning packet)
1 c. chicken broth
1/2 tsp. sage
1/2 c. sharp cheese, grated
salt and pepper to taste

Preparation

Cook squash in salt water until tender, but not soft.
Remove water and cool.
Split squash lengthwise.
Scoop out squash pulp and reserve.
Place margarine, onion and contents of seasoning packet in large skillet.
Cook until onions are clear but not brown.
Add stuffing crumbs.
Mash squash pulp.
Add to stuffing mixture.
Add sage, salt and pepper.
Mix until crumbs are soft. Add more chicken broth if needed.