MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sausage Stuffed Acorn Squash
 Categories: Vegetables, Groundmeat, Sausage, Pork, Casseroles
      Yield: 4 Servings
 
      2 md Acorn squash
      1 lb Bulk pork sausage (mild or
           -hot as preferred)
      1 c  Fresh bread crumbs
      2 tb Parsley; minced
    1/2 c  Oatmeal
      1    Egg
           Salt
           Pepper
 
  Halve squash; remove seeds. Place cut side down in deep pan or
  skillet in 1" salted boiling water, steam approx. 15 minutes.
  Drain well, place cut side up in a baking dish. Cook sausage in
  skillet, crumbled with spoon, until brown, drain off fat. Stir in
  crumbs, parsley, beaten egg, oatmeal, with 1/2 ts salt and 1/2
  ts pepper. Spoon this mixture into the squash cavities, pressing
  down firmly. Bake in preheated 425 F oven about 15 minutes or
  until filling is lightly browned.
  
  From: Gayle Lacy
 
  I would use toasted dry breadcrumbs and omit the oatmeal, perhaps
  substituting bulgur or leftover cooked white or wild rice for it
  instead. -JW

MMMMM