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Colette & Cassi's Country Kitchen!

Italian Sausage-Stuffed Squash

from Great Lake Effects...
Buffalo Beyond Winter and Wings


INGREDIENTS:

2 acorn squash
4 Tablespoons margarine, softened
4 Tablespoons brown sugar
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 Italian poultry sausage links, crumbled 

TO PREPARE:

Cut the3 acorn squash lengthwise into halves; discard the
  seeds.
Spread each half with 1/2 Tablespoon of the margarine;
  sprinkle each half with 1 Tablespoon brown sugar.  Place
  in a baking dish or individual baking dishes.
Bake at 350 degrees for 1 hour or until the squash pulp is
  tender enough to be scooped out.
Saute the onion and bell peppers while the squash bakes in
  the remaining 2 Tablespoons of margarine in a skillet for
  5 to 10 minutes or until the onion is tender.  Remove the
  onion mixture with a slotted spoon to a bowl.
Brown the sausage in the pan drippings in the skillet; skim
  off fat.  Stir in the onion mixture.
Scoop the squash pulp into the sausage mixture, being
  careful to leave the squash shells intact.  Stuff each
  squash shell with 1/4 of the sausage mixture.  Place in a
  baking dish.
Bake for 15 minutes longer.
May be prepared in advance, stored in the refrigerator and
  reheated for the last 15 minutes, just before serving.

NOTE:   Suit your taste . . . use mild, medium or HOT
       sausage.  Great for a cold wintry day with a salad
       and hot crusty bread. 

SERVINGS:  4