Sausage Stuffed Squash
2 acorn squash, cut in half
3 cups bread, cubed small
1 stalk celery, diced small
1 small onion, diced small
1 tablespoon butter
2 teaspoons chopped fresh sage or 1 teaspoon dry
1/4 cup chicken broth
1 lb pork sausage
sea salt and black pepper to taste
1/3 cup fresh grated Parmesan
- Heat oven to 350°F. Spray a roasting pan with cooking spray and bake squash, cut side down, for 45 minutes or until just tender. Let cool and scoop out seeds.
- While squash is baking, saute onion, celery and sage in butter until tender, about 8 minutes. Toss onion mixture with bread cubes and broth in a bowl. Add in the pork sausage, breaking it up with your fingers into smaller chunks and mix with bread.
- Mound the mixture into the squash halves and pack into cavities. Bake for 1 hour or until internal temperature reaches 165 degrees. For the last 15 minutes of cooking time, sprinkle tops with grated parmesan cheese and return to oven.