Sausage Stuffed Acorn Squash

 

This dish is so simple and delicious for a fall brunch or dinner and it presents so well too!

2 Medium acorn squash

1 - 12 oz package of bulk sausage (I usually by Jimmy dean 1 sage and 1 lower fat because I always double this recipe!)

1 cup diced fresh mushrooms

1/2 cup thinly sliced and chopped celery

1/4 cup chopped green onion

1/2 cup sour cream

1/4 cup parmesan cheese

1 egg

 

Preheat oven to 375 degrees. Cut squash in half, remove seeds and place squash side down in a pan or dish. Bake for 45 minutes or until tender.

In a large skillet, combine sausage, mushrooms, celery and onions. Cook until meat is done and veggies are tender. Drain well. In a small bowl, combine the remaining ingredients. Blend well. Stir into sausage mixture. Spoon evenly into squash halves and bake at 375 for 20-25 min or until heated thoroughly.