Ingredients
2 medium acorn squash
1 # bulk spicy pork sausage
½ c chopped onion
1 egg
2 tbsp milk
1 c fresh baby spinach, finely chopped
1 ½ c soft bread crumbs
½ c dried cranberries
Directions
Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries, and sausage mixture. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes.
2 medium acorn squash
1 # bulk spicy pork sausage
½ c chopped onion
1 egg
2 tbsp milk
1 c fresh baby spinach, finely chopped
1 ½ c soft bread crumbs
½ c dried cranberries
Directions
Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries, and sausage mixture. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes.
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