Italian Sausage-Stuffed Squash
2 acorn squash
4 Tablespoons margarine, softened
4 Tablespoons brown sugar
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 Italian poultry sausage links, crumbled
Cut the3 acorn squash lengthwise into halves; discard the seeds.
Spread each half with 1/2 Tablespoon of the margarine;
sprinkle each half with 1 Tablespoon brown sugar.
Place in a baking dish or individual baking dishes.
Bake at 350 degrees for 1 hour or until the squash pulp is tender enough to be scooped out.
Saute the onion and bell peppers while the squash bakes in the remaining 2 Tablespoons of margarine in a skillet for 5 to 10 minutes or until the onion is tender.
Remove the onion mixture with a slotted spoon to a bowl.
Brown the sausage in the pan drippings in the skillet; skim off fat.
Stir in the onion mixture.
Scoop the squash pulp into the sausage mixture, being careful to leave the squash shells intact. Stuff each squash shell with 1/4 of the sausage mixture.
Place in a baking dish.
Bake for 15 minutes longer.
May be prepared in advance, stored in the refrigerator and reheated for the last 15 minutes, just before serving.
NOTE: Suit your taste . . . use mild, medium or HOT
sausage. Great for a cold wintry day with a salad
and hot crusty bread.