Recipe by Maryland Jim
This is from the '83 Southern Living Cookbook. Really nice way of serving acorn squash. It's a hit with my family.
- 2 medium acorn squash
- 1⁄2 lb bulk pork sausage (try it with spicy sausage for some added heat)
- 1 small onion, chopped
- 3⁄4 cup breadcrumbs
Directions See How It's Made
- Cut squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking dish and add 1/2 inch boiling water. Bake at 375 degrees for 35 minutes. Turn cut side up and sprinke with salt; set aside.
- Cook sausage and onion in a skillet until browned, stirring to crumble meat; drain. Stir in breadcrumbs; spoon into squash cavities.
- Bake at 375 degrees for 20 minutes.