Sausage Stuffed Acorn Squash

3 medium acorn squash,
1 tsp salt,
1 pound bulk pork sausage,
1 small onion chopped,
3 small or 2 large apples diced small,
3 TBS butter,
sprinkle of cinnamon

Cut squash in half lengthwise, spoon out seeds, sprinkle with salt.
Place cut side down in baking dish and add 1/2 inch boiling water.
Bake, uncovered at 375 for 35 minutes and drain water.

In the meantime, cook sausage in large skillet over medium heat and add onion. Cook until sausage is brown and onions are a bit soft and cooked. Remove from heat, drain.
Mix softened butter with diced apples and add to sausage. Spoon sausage mix into squash halves. Sprinkle cinnamon lightly on top.
Bake uncovered, at 350 for 25 minutes or until tender.

TIPS: to cut the acorn squash more easily, pierce the uncut squash a few rimes with a fork or knife, place on microwaveable plate, and micro for 2 mins. This will soften the hide & make it easier to cut.

To eat, you can scoop out the squash & sausage mixture out of the shell and mash it/ mix it all together.

(Recipe from Mary G. with a couple modifications.) ❤ Christine Kasper


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