Heat oven to 450F. Cut 2 large acorn squash into ten 1" slices; remove seeds and fibers. Place slices on rack in roasting pan. Pour water (1/4" deep) into pan. Cover; bake 30 minutes. Uncover; brush with butter and sprinkle with seasoned salt. Bake 15 minutes longer or until squash is tender.

While squash bakes, cook 3 pkgs (10 oz each) frozen green peas and celery as directed. To serve. Fill squash rings with peas and celery.

10 servings