Shelly's Recipe

STUFFED ACORN SQUASH

Category: Squash

2 medium sized acorn squash
1 small 8 oz. package of Pepperidge Farm Seasoned stuffing (the one with the blue on the package)
One 14 oz. package of Hillshire Farm beef sausage
1 medium onion
2 ribs celery
1/2 stick butter plus 1 Tablespoon
1 to 1 1/2 cups apple juice or apple cider
1 red apple
1 green apple
1 yellow apple
4 Tablespoons parmesan cheese

Cut your acorn squash lengthwise, scrape out seeds and discard. Remove all but 1/4 of an inch of the meat inside of the acorn squash, reserve meat to the side. Peel and chop (into bite size pieces) apples, onions, celery and squash meat. Saute in a large skillet with 1 tablespoon butter until everything is soft. Set to the side. Cut the sausage into bite sized pieces.

In the same skillet, fry the beef sausage until brown. Drain on paper towel.

In a large bowl, combine the cooked squash, onions, celery, apples and sausage with bag of stuffing. Mix in 1/2 stick of butter or more of apple juice until stuffing is moist. When everything is mixed well, spoon into scraped out acorn squash, mounding slightly. Bake on a cookie sheet at 350 degrees for 25 to 30 minutes.

Remove from oven and sprinkle with 1 tablespoon each of parmesan cheese. Return to oven for 3 to 5 minutes until cheese is golden brown. Serve immediately. Serve on plate of vanilla rice (2 cups rice boiled with 6 cups water and 1/4 cup vanilla flavoring).