Sausage and Apple Stuffed Acorn Squash

Ingredients:
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


Directions:

1. Combine the melted butter, garlic salt, ¼ tsp sage. Brush over cut sides and cavity of squash.  Salt and pepper to taste.
   
   
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.
   
   
3. 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.
   
   
4. Combine pork, vegetables and bread crumbs in a large bowl.
   
   
5. Taste and season with sage, salt or pepper if needed.
   
   
6. Stir in the egg and parsley.
   
   
7. Fill the squash halves with stuffing, they should be slightly rounded. Any extra stuffing may be baked in a separate small casserole dish.
   
   
8. Return to oven and bake, covered for another 20 minutes, until the egg is set.
   
   
9. Garnish as desired with parsley and shredded romano or parmigiano cheese.
   
   

---