Preparation:  A good food for hot summer days is to take about two pounds of summer squash and steam them without adding water, cooking them until soft but firm in a steamer.  The insides are then scooped out and mixed with about one-half cup chopped celery and a cup of cottage cheese.  Place some walnut and pecan nut meats in the squash shells and fill over with the mixed filling, sprinkling cinnamon over the top.  Place in pan, heat in oven briefly and serve.