Monday, 11 January 2010

Stuffed Acorn Squash

 Posting this for a friend. Sadly, it's hard to get acorn squash worth eating. But when I can, here's a treat we used to have growing up. I used to hate the squash, but I've grown out of that phase. :)
 
3 medium acorn  squash
1 lb bulk sausage (Caribou Sausage works best, here, but mom prefers pork sausage)
1/4 cup chopped green pepper
1/4 cup chopped onion (Red works best, not green)
1  1 1/2 oz envelope cheese sauce mix (Such as from a box of knock off Kraft Dinner)
1  3 oz can chopped mushrooms drained
1/2 cup fine dry bread crumbs
1 Tbs butter or margarine melted

Cut squash in half lengthwise, remove seeds. Bake cut side down in shallow pan at 350 for 35 to 40 minutes until tender

Meanwhile in skillet cook sausage with green pepper and  onion until meat is  brown and vegetables are crisp tender. Drain off fat. blend cheese sauce mix with meat, add liquid following package instructions. Cook, stirring constantly until  thick and bubbly. Stir in mushrooms.

Fill squash cavities with sausage mixture. Combine bread crumbs with melted butter and sprinkle on top of squash. Bake for 15 to 20 minutes or until crumbs are lightly browned.

I like to top with sour cream, because it isn't fatty enough as-is.

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