Serves 4
"IN THE KITCHEN~WITH MOM"
p. 116
Ellayne Sapienza
2 acorn squash, cut into halves lengthwise
1 pound Italian sweet sausage
1 large onion, chopped
1 clove garlic, chopped
8 slices bread, cut into small cubes
1/2 cup chopped fresh parsley
2 eggs, well beaten
Place squash halves, cut side down in a greased shallow pan. Bake in a preheated 350 degree
oven for 40 minutes, or until the squash is easily pierced with a fork.
Meanwhile, remove the sausage from the casings and cook over medium heat until it is brown and crumbly. Add the onion and garlic and continue saute'ing until the onions are soft. Stir in the bread, parsley and eggs. Remove from heat.
When the squash is cooked, turn it cut side up and scoop out the seeds. With a fork, mash the squash in the skin.
Spoon the sausage mixture over the squash. Return to oven and bake for another 15 minutes, or until the tops are golden brown.