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Sausage-Stuffed Squash Recipe

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Acorn squash makes a fitting bowl for the flavorful apple, pork and cheese stuffing in this recipe from Carol Meyskens of Oregon, Wisconsin.

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2 Servings
Prep: 30 min. Bake: 20 min.

Ingredients

1 medium acorn squash
6 ounces bulk pork sausage
1/2 cup chopped celery, optional
2 tablespoons chopped onion
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 diced process cheese (Velveeta)

Directions

Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.
Meanwhile, in a small skillet, cook sausage, celery if desired and onion over medium heat until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain. In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 452 calories, 28 g fat (13 g saturated fat), 169 mg cholesterol, 800 mg sodium, 35 g carbohydrate, 5 g fiber, 16 g protein.

Sausage-Stuffed Squash published in Taste of Home October/November 2006, p19

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