Apple, Pecan and Sausage Stuffed Acorn Squash

[Guest guest]

Apple, Pecan and " Sausage " Stuffed Acorn Squash

 

2 1 lb. each acorn squash, halved and seeded

1 tbsp. canola oil

8 ounces sausage substitute (I use Yves)

2 apples, peeled and cubed into 1/4 inch cubes

1/2 cup chopped pecans

2 tbsps. butter or marg.

1 tbsp. brown sugar

1/4 tsp. ground sage

salt and pepper

 

Preheat oven to 375 degrees.

Put the squash in the microwave and cook on high,

until soft, 2 minutes. Set aside.

Meanwhile, crumble the “sausage” into a skillet and

cook over medium heat according to directions. Do not

overcook! Add apples and cook, stirring until

crisp-tender. Remove from heat and let cool slightly.

Scoop out the squash, leaving 3/8 inch thick shells.

Lightly mix the squash pulp into the sausage mixture

breaking up squash as little as possible. Add the

pecans, butter, brown sugar, sage, salt and pepper and

mix carefully.

Pile the stuffing into the squash halves. Bake

uncovered until piping hot and brown and crusty on

top, about 20 minutes.

Let cool for several minutes before serving.

Serves 4.

 

 

 

______________________________\

____

TV dinner still cooling?

Check out " Tonight's Picks " on TV.

http://tv./