Sausage Stuffed Squash

This recipe from the Oct./Nov. 2006 TOH is a little different from the others I see listed. I think the addition of cheese and apples make it an interesting combo. Although I haven't tried it yet, I think it's a perfect addition to my "Cooking for 2" cookbook.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1  medium acorn squash
• 6  ounces bulk pork sausage
• 1⁄2 cup  chopped celery (optional)
• 2  tablespoons  chopped onions
• 1⁄2 cup  chopped peeled tart apple
• 1  teaspoon all-purpose flour
• 1  egg, lightly beaten
• 1⁄4 cup sour cream
• 1⁄8 teaspoon salt
• 1⁄3 cup Velveeta cheese, diced

Directions

1. Cut squash in half; remove seeds.
2. Place cut side down in a greased 13-in. x 9-in. x 2-in. baking dish.
3. Cover and bake at 350 degrees for 25-30 minutes.
4. Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat until meat is no longer pink.
5. Add apple; cook and stir for 3 minutes; Drain,
6. In a bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
7. Turn squash over; sprinkle cut sides with salt.
8. Stuff with sausage mixture.
9. Bake, uncovered, for 15-20 minutes or until heated through.
10. Sprinkle with cheese.
11. Bake 5 minutes longer or until cheese is melted.