SAUSAGE-STUFFED SQUASH

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

PREP: 30 min
BAKE: 20 min
Yield: 2 servings



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)

PROCEDURE 
Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.
 
Meanwhile, in a small skillet, cook the 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.

Recipe taken from Taste Of Home magazine October-November 2006