Sausage And Apple Stuffed Acorn Squash

Step 1

Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.

Step 2

Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.

Step 3

Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.

Step 4

Combine the pork, vegetables, and breadcrumbs in a large bowl.

Step 5

Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).

Step 6

Stir in the egg and parsley.

Step 7

Fill the squash halves with stuffing-they should be slightly mounded.

Step 8

Return to oven and bake, covered, for 20 more minutes, until the egg is set.

Step 9

Garnish as desired with parsley and shredded romano cheese.