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Sausage-Stuffed Acorn Squash Recipe

Items Required:

1 medium acorn squash (1 pound)
6 ounces bulk pork sausage
2 tablespoons chopped onion
1 tablespoon snipped parsley
1 small tomato, peeled and chopped (1/2 cup)
¼ cup sliced fresh mushrooms
1 small clove garlic, minced
½ teaspoon sugar

Preparation Method:

Pierce squash with metal skewer in several places. Place on paper plate. Micro-cook, uncovered, till done, 7 to 8 minutes, turning after 4 minutes. Let stand several minutes.

Crumble sausage in 1-quart casserole; add onion. Micro-cook, covered, till meat is cooked and onion is tender, about 5 minutes, stirring twice. Drain off excess fat. Set aside. Halve squash; remove seeds and string fibers. Scoop out squash; reserve shells. Stir squash, parsley, ¼ teaspoon salt, and dash pepper into sausage mixture. (If necessary, stir in milk till of desired moistness-2 to 3 tablespoon.) Fill shells with sausage mixture. Place in 10x6x2-inch baking dish. Micro-cook, covered, till hot, about 4 minutes. Let stand, covered, while preparing sauce.

In 1-quart casserole combine tomato, mushrooms, garlic, sugar, ¼ teaspoon salt, and dash pepper. Micro-cook, uncovered, till desired consistency, about 4 to 5 minutes, stirring twice. Reheat squash, if necessary, about 1 twice. Reheat squash. Serves 2.

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