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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe from the Oct./Nov. 2006 TOH is a little different from the others I see listed. I think the addition of cheese and apples make it an interesting combo. Although I haven't tried it yet, I think it's a perfect addition to my Cooking for 2 cookbook. Ingredients:
1 medium acorn squash |
6 ounces bulk pork sausage |
1/2 cup chopped celery (optional) |
2 tablespoons chopped onions |
1/2 cup chopped peeled tart apple |
1 teaspoon all-purpose flour |
1 egg, lightly beaten |
1/4 cup sour cream |
1/8 teaspoon salt |
1/3 cup velveeta cheese, diced |
Directions:
1. Cut squash in half; remove seeds.
2. Place cut side down in a greased 13-in. x 9-in. x 2-in. baking dish.
3. Cover and bake at 350 degrees for 25-30 minutes.
4. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink.
5. Add apple; cook and stir for 3 minutes; Drain,
6. In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
7. Turn squash over; sprinkle cut sides with salt.
8. Stuff with sausage mixture.
9. Bake, uncovered, for 15-20 minutes or until heated through.
10. Sprinkle with cheese.
11. Bake 5 minutes longer or until cheese is melted.
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