Stuffed Acorn Squash

Yield: 4 servings

Ingredients

1 lb. roll breakfast sausage

2 eggs, lightly beaten

1/2 cup finely chopped onion

1 teaspoon salt

1/2 teaspoon pepper

5 slices white bread, cut into cubes

2 medium acorn squash

1/2 cup water

Directions:

Combine sausage, eggs, onion, salt and pepper in medium bowl; mix well. Add bread cubes and combine with sausage mixture.

Cut each squash in half crosswise and remove seeds. Cut small slice off ends so squash will sit flat in pan. Pierce inside of
squash and place in 13x9-inch baking pan; place 1/2 cup water in bottom of pan.

Bake at 350 degrees for 1 hour, 15 minutes or until squash is tender and sausage is cooked through.

Please note that some ingredients and brands may not be available in every store.

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