Stuffed Acorn Squash
|Acorn squash||3 , halved and seeded|
|Pork sausage||1 Pound, cooked, drained (Bulk)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dry mustard||1 Teaspoon|
|Pickle relish||1⁄2 Cup (8 tbs)|
|Quick cooking oats||3⁄4 Cup (12 tbs), uncooked|
Place squash cut-side down in shallow baking pan.
Pour a little water into pan.
Bake at 425° for 30 minutes.
Remove from oven and turn squash cut-side up.
To make filling, combine sausage with remaining ingredients, mixing well.
Spoon into squash centers.
Again, add a little water to pan and return to oven.
Reduce temperature to 350°; bake for an additional 30 minutes or until tender.