Preheat oven to 375.
Lightly oil baking dish.
Half squash lengthwise and remove seeds.
Arrange squash cut side up on the baking dish.
Brush lightly with oil and cover with foil.
Bake until almost tender, 30-40 minutes.
Keep the oven on.
Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
Add apple.
Cook, stirring until crisp-tender.
Let cool slightly.
Scoop out the squash, leaving 3/8 inch thick shells.
Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
Mix the butter, brown sugar, pecans, sage, salt and pepper.
Pile the stuffing into the squash halves.
Dot with bits of butter and brown sugar.
Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
Let cool for several minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	655.32 Kcal (2744 kJ)
Calories from fat	421.18 Kcal
		% Daily Value*
Total Fat	46.8g	72%
Cholesterol	69.94mg	23%
Sodium	504.48mg	21%
Potassium	1219.06mg	26%
Total Carbs	49.38g	16%
Sugars	19.48g	78%
Dietary Fiber	9.03g	36%
Protein	18.22g	36%
Vitamin C	53mg	88%
Vitamin A	2.4mg	79%
Iron	4.3mg	24%
Calcium	160.8mg	16%

Amount Per 100 g
Calories	155.21 Kcal (650 kJ)
Calories from fat	99.75 Kcal
		% Daily Value*
Total Fat	11.08g	72%
Cholesterol	16.56mg	23%
Sodium	119.48mg	21%
Potassium	288.72mg	26%
Total Carbs	11.7g	16%
Sugars	4.61g	78%
Dietary Fiber	2.14g	36%
Protein	4.31g	36%
Vitamin C	12.6mg	88%
Vitamin A	0.6mg	79%
Iron	1mg	24%
Calcium	38.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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