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Sausage Stuffed Squash




Source of Recipe


Newspaper


Recipe Introduction


This sounds yummy for a cold winter day.


List of Ingredients




2 medium acorn squash, 1 lb each
1/2 pound bulk pork sausage
1 large onion, finely chopped
1 stalk celery, finely chopped
2 tbsp chopped parsley
1 c soft bread crumbs
1/2 c shredded brick or Muenster cheese
1 egg, lightly beaten

Recipe



Preheat to 350.
Cut squash in half lengthwise.
Well grease a shallow baking dish just large enough to hold the squash in a single layer; place them cut side down in the prepared pan.
Bake for 30 minutes, uncovered.
Allow the squash to cool, then scoop out seeds and strings from the seed cavity.

While squash bakes, crumble the sausage in a large skillet.
Add chopped onion and celery; cook over medium heat, stirring often, until sausage is brown and vegetables are soft.
Remove from heat and stir in parsley, bread crumbs, half of the shredded cheese and the egg.
Lightly mix until thoroughly combined.

Mound a fourth of the sausage mixture ino the cavity of each squash half.
Sprinkle the remaining cheese over the filled squash halves.
Bake about 20 to 30 more minutes or until the squash flesh is fulled tender when tested with a fork.
Serve hot.
4 servings.