Baked Stuffed Acorn Squash |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In Cedar Rapids, Iowa, Mary Magner tucks a flavorful sausage mixture into colorful acorn squash halves. Cooking the squash in the microwave means this entree is done in minutes. âI like to use maple-flavored bulk pork sausage,â Mary notes. Ingredients:
2 medium acorn squash |
1 pound bulk pork sausage |
1/2 cup finely chopped celery |
1/2 cup finely chopped onion |
1/3 cup sour cream |
Directions:
1. Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add celery and onion. Cook over medium heat until meat is no longer pink; drain. Remove from the heat; stir in sour cream. Spoon into squash halves. Cover and microwave for 1 minute or until heated through. Yield: 4 servings.
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