Sausage Stuffed Squash

  • 2 festival, acorn, or similar winter squash, halved with seeds removed
  • ½ pound pork sausage
  • 1 small onion, peeled and chopped
  • 1 pkg. cornbread stuffing mix
  • ½ c. frozen corn
  • ½ c. frozen peas
  • ½ c. shredded cheese

Preheat the oven to 400° F. Lightly spray or brush the cut edges of the squash with olive oil and place, cut side down, on a baking sheet. Bake in the preheated oven for 20-30 minutes or until tender.

While the squash bakes, prepare the stuffing. Brown the pork sausage in a nonstick skillet until browned. In the last 5 minutes of browning, add the chopped onion and continue cooking. When the meat has been fully cooked, follow the instructions on the cornbread stuffing mix package and make the stuffing in the same skillet while leaving the sausage and onions in the skillet. Add the frozen corn and peas at the same time you add the cornbread mix.

When the squash is roasted and the stuffing is ready, remove the squash from the oven and, using tongs and caution to avoid burning, carefully turn the squash halves over and spoon the sausage and stuffing mixture into each of the cavities. Sprinkle each squash half with shredded cheese.

Return the baking sheet to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
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