Stuffed Acorn Squash

This hearty meal is perfect for the fall season.

Ingredients:

1. 2 acorn squash, halved and seeded
2. 1 tablespoon butter, melted
3. ¼ teaspoon garlic salt
4. 1 lb pork sausage (regular seasoning)
5. ½ cup onions, finely chopped
6. 1 celery rib, finely chopped
7. 2 apples, cored and chopped
8. 1 cup fine breadcrumbs
9. 1 egg, beaten
10. 2 Tablespoons parsley, chopped

Directions:

1. Combine the melted butter and garlic salt.
2. Brush butter mixture over cut sides and cavity of squash.
3. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
4. While the squash is cooking make the stuffing by first cooking the pork sausage until light brown.
5. Spoon pork into a colander to drain.
6. Leave about 2 tablespoons drippings in the pan.
7. Add onions and celery.
8. Saute 4 minutes.
9. Add apples and saute 2 more minutes.
10. Combine the pork, vegetables, and breadcrumbs in a large bowl.
11. Stir in the egg and parsley.
12. Remove the squash from the oven.
13. Fill the squash halves with stuffing, mounding it slightly.
14. Cover and return squash to oven and bake 20 more minutes.