Italian Sausage-Stuffed Squash

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

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