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Acorn Squash

Peggy's decorated acorn squash.

Prep
Cook
Serves 4people
Ingredients
2
medium acorn squash, cut lengthwise in half, seeded
1
pkg. jimmy dean® hot pork sausage roll
1/2
cup chopped onion
11
/2 cups soft bread crumbs
1
cup packed baby spinach, chopped
1/2
cup dried cranberries
1/2
cup (2 oz) shredded sharp cheddar cheese
1/4
cup slivered almonds, toasted
1
egg
2
tbsp milk
Directions
1.
Place squash, cut-sides down, in 13x9-inch microwaveable dish; cover. Microwave on HIGH 10-12 minutes or until tender. Cool slightly.
2.
Meanwhile, cook sausage and onion in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return to skillet. Add remaining ingredients; mix well.
3.
Turn squash halves over; fill with sausage mixture. Microwave, covered, 2-3 minutes or until thoroughly heated. Cut in half to serve.
4.
Peggy's alterations: Of course I made some changes. Acorn squash is very hard to cut. I needed Tom to do it. I have cut in half or just cut the top off which is a really pretty presentation. I baked it in the oven for an hour at 350. I used chorizo sausage. I did not toast the almonds. I used a whole bag of baby spinach & did not chop it. I whisked the egg & milk together. I wasn't quite sure what soft bread crumbs were so I used panko bread crumbs and added some chicken broth to the whole skillet. Be careful not to make it too wet. After filling the squash I baked it again at 350 for about 15 minutes.

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