 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
A savory dish and a change from the sugar butter and honey roll the acorn squash is accustomed to. Ingredients:
3 small acorn squash |
1 link italian sausage, about 1/4 lb, mild, medium, or hot, you call it. |
1 egg, lightly beaten |
1/2 t salt |
1/4 t pepper |
1 t chicken bouillon granules |
2 t boiling water |
1 (6 oz) pkg stuffing mix (i used cornbread flavor) |
1/4 c grated parmesan cheese |
1/2 c grated smoked mozzarella |
1 t smoked paprika |
Directions:
1. Prepare stuffing according to package directions; set aside.
2. Remove sausage from casing; sauté, stirring to crumble until browned; drain and add to stuffing mix.
3. Preheat oven to 400℉.
4. Cut the squash in half; discard seeds.
5. Place cut side down in a 15x19 inch baking pan; add 1/2 inch of hot water. Bake uncovered for 30 minutes or until squash is tender.
6. When cool enough to handle, scoop out pulp, leaving a 1/4 inch shell (pulp will measure about 3 cups). Drain water from pan; place squash in pan cut side up and set aside.
7. In a large bowl combine pulp, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing, spoon into squash shells.
8. Bake uncovered for 30 minutes or until heated through. Sprinkle with cheeses and paprika; Bake an additional 5 minutes until cheeses melt.
|
|