Apple Sausage-Stuffed Squash |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Acorn squash makes a fitting bowl for the flavorful apple, pork and cheese stuffing in this recipe from Carol Meyskens of Oregon, Wisconsin. Ingredients:
1 medium acorn squash |
6 ounces bulk pork sausage |
1/2 cup chopped celery, optional |
2 tablespoons chopped onion |
1/2 cup chopped peeled tart apple |
1 teaspoon king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1/4 cup sour cream |
1/8 teaspoon salt |
1/3 cup diced process cheese (velveeta) |
Directions:
1. Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.
2. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain.
3. In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
4. Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
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