Sausage Stuffed Acorn Squash Recipe
Ingredients
| Acorn squash | 1 Medium | |
| 6 ounces bulk pork sausage | ||
| Onion | 2 Tablespoon, chopped | |
| Snipped parsley | 1 Tablespoon | |
| Tomato | 1 Small, peeled | |
| Mushrooms | 1/4 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Sugar | 1/2 Teaspoon | |
Directions
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, 1/4 teaspoon salt, and dash pepper into sausage mixture.
(If necessary, stir in milk till of desired moistness - 2 to 3 tablespoons.) Fill shells with sausage mixture.
Place in 10 x 6 x 2-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, 1/4 teaspoon salt, and dash pepper.
Micro-cook, uncovered, till desired consistency, about 4 to 5 minutes, stirring twice.
Reheat squash, if necessary, about 1 minute.
Serve sauce over squash.
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, 1/4 teaspoon salt, and dash pepper into sausage mixture.
(If necessary, stir in milk till of desired moistness - 2 to 3 tablespoons.) Fill shells with sausage mixture.
Place in 10 x 6 x 2-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, 1/4 teaspoon salt, and dash pepper.
Micro-cook, uncovered, till desired consistency, about 4 to 5 minutes, stirring twice.
Reheat squash, if necessary, about 1 minute.
Serve sauce over squash.
Chef
