• Clean the kitchen area and wash hands with soap and water.
• Gently rinse fresh produce under cold running water. Scrub firm fresh produce with a clean vegetable brush under cold running water. Packaged produce labeled pre-washed shouldn't be washed again.

Preparing Squash

• Poke multiple slits in the squash with a fork or the tip of a knife. This helps the air release as the squash heats up.
• Microwave on high for about 5 to 8 minutes or until soft enough to pierce with a fork.
• After the squash has cooled down enough to touch, cut the squash in half lengthwise, avoiding the stem. Clean out the squash by removing the seeds with a spoon.

Making the Stuffing

• Add oil, onions, garlic, sage, thyme, and celery to a large pan and cook over low heat until onions are soft.
• Add bread crumbs. Continue to cook over low heat for 5 to 10 minutes.
• Remove pan from the heat and mix in the cheese.

Stuffing the Squash and Baking

• Pack stuffing into the squash.
• Place in a baking dish covered at 350°F for 40 to 50 minutes.
• Cook until the squash is tender, and the internal temperature reaches 165°F on a food thermometer.

Storage

• For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.
• Use leftovers within 4 days and reheat to 165°F before consuming.