I stuffed three acorn squashes for my family (6 halves), and ended up with extra stuffing mixture. I could have stuffed additional squash, but instead I spread the stuffing into a greased baking dish (use whatever size is appropriate for the amount of stuffing you have left) and baked it alongside the squash. It would make a good side dish, lunch dish or even breakfast. Kat and I had some for breakfast this morning.
Sausage-and-Stuffing Stuffed Acorn Squash
3 to 6 acorn squash, depending on the size of the squash and size of your family
1 box stuffing mix (or equivalent homemade stuffing)
1 pound pork breakfast sausage
2 eggs
shredded cheddar cheese
Wash squash and cut in halve from stem end to blossom end. Remove seeds and guts. Sprinkle cut side with salt and place in a lightly sprayed microwave safe baking dish, cut side up. Cover and microwave on high for 10 minutes. Alternately, you could cover with foil and bake at 375°F for 50 minutes.
While squash is cooking, prepare stuffing mix according to package directions, but omitting the butter if it is called for. Set aside to cool slightly.
Crumble and fry pork sausage, drain. Break up large pieces so that sausage is a fairly fine crumble. Stir into prepared stuffing.
Beat eggs in a separate bowl, then pour into stuffing and sausage mixture. Stir well.
When squash has cooked, remove from oven or microwave and carefully uncover. Using a large spoon or scoop, fill cavities with stuffing mix, mounding mixture on top. Sprinkle with shredded cheese.
Bake, uncovered, at 375°F for 30 minutes.
Makes 3 to 6 servings, depending on how many squash are used.
