Sausage-Stuffed Acorn Squash |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This is from the '83 Southern Living Cookbook. Really nice way of serving acorn squash. It's a hit with my family. Ingredients:
2 medium acorn squash |
salt |
1/2 lb bulk pork sausage (try it with spicy sausage for some added heat) |
1 small onion, chopped |
3/4 cup breadcrumbs |
Directions:
1. Cut squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking dish and add 1/2 inch boiling water. Bake at 375 degrees for 35 minutes. Turn cut side up and sprinke with salt; set aside.
2. Cook sausage and onion in a skillet until browned, stirring to crumble meat; drain. Stir in breadcrumbs; spoon into squash cavities.
3. Bake at 375 degrees for 20 minutes.
|
|