- half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar
- Drain water from squash. Turn squash over; stuff with sausage
- mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered,
- for 20-25 minutes or until heated through. Yield: 6 servings.
Nutritional Facts: 1 stuffed squash half equals 463 calories, 25 g fat (11 g saturated fat), 55 mg cholesterol, 977 mg sodium, 43 g carbohydrate, 6 g fiber, 16 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.