Recipe: Acorn Squash with Whole Wheat Sausage Stuffing

ACORN SQUASH WITH WHOLE WHEAT SAUSAGE STUFFING

3 acorn squash, washed and halved
butter
Salt and pepper
2 tbsp honey (optional)
Whole Wheat Sausage Stuffing (recipe follows)

FOR THE SAUSAGE STUFFING:
Remove pulp and seeds from squash. Place in baking pan with about 1/2-inch water, cut side down.

Bake in preheated 350 degree F oven 45 minutes or until tender.

Remove squash from water; brush inside with butter, salt, and pepper. Place about 1 tsp honey in center of each squash. Fill each with equal amounts of Whole Wheat Sausage Stuffing.

WHOLE WHEAT SAUSAGE STUFFING

1/2 lb bulk pork sausage
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 cup chicken broth
1 tsp salt
1/2 tsp sage
1/2 tsp crushed rosemary
1/2 tsp thyme
2 cups white bread cubes
2 cups whole wheat bread

Brown sausage. Add green pepper and onion; cook until crisp-tender.

Stir in chicken broth and seasonings; bring to a boil. Remove from heat. Stir in bread cubes; toss lightly until moisture is absorbed. Cover and let stand about 5 minutes.

Makes 6 servings
Source: magazine recipe clipping