Sausage Stuffed Acorn Squash

I adapted this recipe from Hormel Foods website. It makes a great fall dinner. It's great served with Southern Pride Sweet Cornbread Southern Pride Sweet Cornbread.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 10  ounces pork sausage, ground
• 2  small acorn squash, cut in half with seeds and strings removed
• 1⁄2 small onion, peeled and diced
• 1  medium granny smith apple, diced
•  salt and pepper, to taste (optional)
• 2  tablespoons brown sugar
• 1⁄4 cup walnuts, chopped (optional)

Directions

1. Microwave Squash, cut side down in a microwave-safe dish with 1/4 cup water for 6 minutes.
2. As Squash is cooking, saute sausage in skillet over medium heat, making sure to break up in small pieces as it cooks. Cook until golden brown (5-6 minutes).
3. Remove sausage and set aside. Drain off fat.
4. In the same pan, saute onion for 2 minutes, add diced apple and stir. Add 1/2 cup water, cover and cook 2 minutes. Add 2 T. brown sugar, stir until dissolved and add cooked sausage. Continue to stir for about 2 minutes, until most of the liquid evaporates.
5. If you like walnuts, toss them in with the sausage mixture.
6. Turn the squash over. Fill each squash half with the sausage mixture. Bake at 375 degrees for 18 minutes or until heated through.