Sausage-Stuffed Acorn Squash

This is from the '83 Southern Living Cookbook. Really nice way of serving acorn squash. It's a hit with my family.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  medium acorn squash
•  salt
• 1⁄2 lb bulk pork sausage (try it with spicy sausage for some added heat)
• 1  small onion, chopped
• 3⁄4 cup  breadcrumbs

Directions

1. 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.
2. Cook sausage and onion in a skillet until browned, stirring to crumble meat; drain. Stir in breadcrumbs; spoon into squash cavities.
3. Bake at 375 degrees for 20 minutes.