Wednesday, March 5, 2008

Stuffed Acorn Squash

3 large acorn squash, cut in half
1/2 lb. Italian sausage
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped apple
1/2 cup raisins


PREHEAT oven to 350°F. Place squash, cut sides down, on foil-lined 15x10x1-inch baking pan; cover. Bake 30 minutes.

MEANWHILE, remove casing from sausage. Crumble sausage into small skillet. Cook until no longer pink; drain.

PREPARE Stuffing as directed on package, except decrease butter to 3 Tbsp. Add sausage, apple and raisins; mix lightly.

TURN squash over. Spoon 3/4 cup of the stuffing mixture into each squash half; cover with foil. Bake an additional 30 minutes or until squash is tender, removing foil for last 10 minutes of baking time.

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