Sausage-Stuffed Squash

Sausage-Stuffed Squash

2 medium acorn squash (about 1 pound each)
1/2 pound bulk pork sausage
1 large onion, finely chopped
1 rib celery, finely chopped
2 tablespoons chopped parsley
1 cup soft bread crumbs
1/2 cup shredded brick or Muenster cheese
1 egg, lightly beaten

Preheat oven to 350 degrees.

Cut each squash in half lengthwise. Place squash, cut sides down, in a well-greased, shallow baking dish just large enough to hold them in single layer. Bake, uncovered, 30 minutes. When squash are cool, scoop out seeds and any strings from seed cavity.

While squash bakes, crumble sausage into large skillet. Add onion and celery; cook, stirring often, over medium heat until sausage browns and onions are soft. Remove from heat and mix in parsley, bread crumbs, half of the cheese and the egg; mix lightly to combine thoroughly.

Mound a fourth of the sausage mixture into cavity of each squash half. Sprinkle remaining cheese over the filled squash halves. Return squash to oven and bake until flesh is fully tender when tested with a fork, 20 to 30 minutes more. Serve hot. Makes 4 servings.