Recipe: Baked Stuffed Acorn Squash (using soft bread crumbs and sausage, 1950's)

BAKED STUFFED ACORN SQUASH
Mary marked this recipe "Good".

3 medium acorn squash (about 2 1/4 pounds each)
Boiling water (for baking pan)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 pound sausage meat, cooked (Mary added +2 tbsp drippings)
1 cup soft bread crumbs
1/2 cup diced onion
1/4 cup wheat germ (Mary's added this ingredient to the list)

Wash squash, cut in half lengthwise and remove seeds and fibers. Place in a large shallow baking dish, cut-side-down. Pour in 1/4-inch boiling water.

Bake in a preheated hot oven, 425 degrees F, 30 minutes or until almost done.

Remove squash from oven. Reduce oven temperature to 350 degrees F.

Turn squash cut-side-up. Sprinkle squash with a mixture of salt, ground black pepper and nutmeg.

Mix remaining ingredients together and spoon into cavities of squash. Place in pan and pour 1/4-inch boiling water in the bottom of the pan.

Bake at 350 degrees F for 35 minutes or until squash is tender.

Makes 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper clipping, 1950's