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Sausage Stuffed Acorn Squash

Microwaverina's picture
  Acorn squash 1 Pound
  Bulk pork sausage 6 Ounce
  Onion 2 Tablespoon, chopped
  Snipped parsley 1 Tablespoon
  Tomato 1 Small, peeled
  Mushrooms 1⁄4 Cup (4 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Sugar 1⁄2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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