Stuffed Danish Squash

Place squash, cut side down, in shallow baking pan. Bake in 350 degrees F oven for 45 to 50 minutes or until squash is done.

Meanwhile, cook celery, onion and green pepper in the 4 tablespoons butter, just until tender.

Scoop out pulp of cooked squash, being careful not to break shells. Mash squash; fold in cooked vegetable mixture, ham, salt and 3/4 cup of the crumbs. Return squash mixture to shells.

Combine remaining crumbs and the remaining butter; sprinkle around edge of squash. Bake 10 minutes more or until heated through.