2 acorn squash, halved and seeded
1 tablespoon butter, melted
¼ teaspoon garlic salt
¼ teaspoon ground sage
1 lb pork sausage
1 cup onion, finely chopped
2 celery ribs, finely chopped
4 oz. mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
½ teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley, chopped
2 tablespoons parmigiano cheese, grated
- Combine the melted butter, garlic salt, ¼ tsp sage. Brush over cut sides and cavity of squash. Salt and pepper to taste.
- 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.
- Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons of the drippings from the skillet. Add onion, celery and mushroom and saute 4 minutes. Stir in the apples and saute 2 more minutes.
- Combine pork, vegetables and bread crumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed.
- Stir in the egg and parsley.
- Fill the squash halves with stuffing, they should be slightly rounded. Any extra stuffing may be baked in a separate small casserole dish.
- Return to oven and bake, covered for another 20 minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano or parmigiano cheese.