Sausage Stuffed Acorn Squash
|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|
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.
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.