Ingredients
1 medium acorn squash6 ounces bulk pork sausage1/2 cup chopped celery, optional2 tablespoons chopped onion1/2 cup chopped peeled tart apple1 teaspoon all-purpose flour1 large egg, lightly beaten1/4 cup sour cream1/8 teaspoon salt1/3 cup diced process cheese (Velveeta)
Preparation
Cut squash in half; remove seeds. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until tender.
Meanwhile, in a small skillet, cook the sausage, celery if desired and onion over medium heat, until meat is no longer pink. Add apple; cook and stir for 3 minutes. Drain.
In a small bowl, combine the flour, egg and sour cream until smooth; stir into sausage mixture.
Turn squash over; sprinkle cut sides with salt. Stuff with sausage mixture. Bake, uncovered, for 15-20 minutes or until a thermometer inserted in the stuffing reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
