Creole Stuffed Squash

Cook onion, pepper and celery with tomato paste, water and margarine until soft and slightly thick. Add salt to taste (add more water, if needed).

Cut off squash necks and cut out a wedge the length of the squash. Boil squash in salted water until tender.

Drain and place in small dish.

Fill depression in each squash generously with grated cheese.

Spoon sauce over all and cook in oven until cheese bubbles.