Ingredients
2 halved and seeded acorn squash
1/2 pound pork sausage
2 cups rice (cooked in chicken broth)
1 cored and chopped tart apple
1/2 cup chopped onions
1/2 cup sliced celery
1/4 cup seedless raisins
1/4 teaspoon cinnamon
1/8 teaspoon pepper
2 Tablespoons maple syrup
2 Tablespoons melted butter OR margarine
Directions
1 Place squash cut-side down in shallow baking pan.
2 Bake at 350 degrees 30 minutes.
3 Cook sausage in small skillet over medium heat, stirring to crumble.
4 Drain.
5 Combine sausage with remaining ingredients except butter in large bowl.
6 Turn squash cut-side up; brush with butter.
7 Fill evenly with rice stuffing.
8 Cover and bake 45 to 50 minutes.
MAKES 4 servings
2 halved and seeded acorn squash
1/2 pound pork sausage
2 cups rice (cooked in chicken broth)
1 cored and chopped tart apple
1/2 cup chopped onions
1/2 cup sliced celery
1/4 cup seedless raisins
1/4 teaspoon cinnamon
1/8 teaspoon pepper
2 Tablespoons maple syrup
2 Tablespoons melted butter OR margarine
Directions
1 Place squash cut-side down in shallow baking pan.
2 Bake at 350 degrees 30 minutes.
3 Cook sausage in small skillet over medium heat, stirring to crumble.
4 Drain.
5 Combine sausage with remaining ingredients except butter in large bowl.
6 Turn squash cut-side up; brush with butter.
7 Fill evenly with rice stuffing.
8 Cover and bake 45 to 50 minutes.
MAKES 4 servings