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Sausage and Apple Stuffed Acorn Squash

Yield: 4 servings

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tablespoon butter, melted
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground sage

Stuffing:

• 1 lb pork sausage (regular seasoning)
• 1/2 cup onion, chopped
• 4 ounces mushrooms, chopped
• 2 Macintosh apples, cored and chopped
• 1 cup fine breadcrumbs
• 1/2 teaspoon sage
• salt and pepper
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• shredded Romano cheese

Directions:

1. Preheat oven 400° F.
2. Cut acorn squash in half and remove seed and membrane.
3. Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash.
4. Salt and pepper to taste.
5. Bake in a large roasting pan, cut side up, at 400° F for 1 hour, until squash is tender yet still holds its shape.

Stuffing:

1. Cook sausage and drain all but 2 tablespoons drippings.
2. Add onion and mushroom; sauté 4 minutes.
3. Add apples and sauté 2 minutes.
4. Combine the pork, vegetables, and breadcrumbs in a large bowl.
5. Season with sage, salt or pepper.
6. Stir in the egg and parsley.
7. Fill the squash halves with stuffing.
8. Bake, covered, for 20 minutes.
9. Garnish with parsley and shredded Romano cheese.