Sausage=Stuffed Acorn Squash

2 Acorn Squash, cut in half

Salt to season squash

1pound bulk pork sausage (Jimmy Dean)

1cup chopped celery

1/2 cup sliced fresh mushrooms

1/4  cup chopped onion

1 egg, slightly beaten

1/2 cup sour cream

1/4 cup grated Parmesean Cheese

1/4 teaspoon salt

 


  1. Scoop seed from squash halves.
  2. Place squash in either a Dutch oven, or 9x12" baking pan, lightly salt the inside of squash.
  3. Bake in Dutch oven for about 25-30 minutes (outdoor campfire), or in a  350 degree conventional oven for 30 minutes, until tender.
  4. Combine sausage, celery, mushroom and onions in skillet. Saute until vegetables are tender and meat is browned. Drain grease.
  5. Combine egg, sour cream, parmesean cheese and 1/4 teaspoon salt.
  6. Stir in sausage mix.
  7. Fill each of the sausage halves.
  8. Bake in Dutch oven 20-25 minutes (outdoor campfire), or cover and bake in a 350 degree convential oven for 20 minutes.
  9. Uncover, sprinkle with extra parmesean cheese and bake an additional 10-15 minutes.

 

Submitted by Monica Orwan

Comments

Good Recipe

I have tried this one and really like it.