Pages

Wednesday, October 17, 2007

Baked, Stuffed Acorn Squash

As a kid, the only time we really ate squash was at Thanksgiving & Christmas - and it was boiled butternut squash that was then mashed and buttered. It was yummy. However, a few years ago, thanks to our local farmer's market, I became enamored with other kinds of squash as well as different ways to prepare them that didn't involve watering them down by boiling them. This is one I came up with.

Acorn squash is full of good stuff, too!

2 acorn squash, approximately 1 lb each
1 package bulk sausage meat, the kind you use for stuffing (or to make sausage patties for you down there in the south)
Onion powder
garlic salt

Split the acorn squash lengthwise - this allows them to stand upright
Remove the seeds & other icky stuff inside
squeeze out 1/4 of the sausage meat right into the squash cavity
sprinkle with garlic & onion & whatever other spices you might like
cover with aluminum foil
bake in a 350-375° oven for 1-1/2 hours

Makes 4 servings. Obviously, if you have more people, cook more squash LOL
Serve :)