It's Shake n' Bake, and I helped! Well, not really, but it's Acorn squash, and I grew it! It is so rewarding eating food that you grew in your own backyard!
3 medium Acorn squash, cut in half and seeded
9-12 oz sausage ( I like Bob Evan's original, but you can't get that everywhere).
half of an onion, chopped
1-2 stalks of celery, chopped
1/4-1/2 cup of packed brown sugar
1 can (14 oz) chicken broth
1 box stuffing and seasonings (like stovetop) (any variety, 6 oz)
1 cup dried cranberries
1/4 cup toasted sliced or slivered almonds (spread your almonds out on a cookie sheet or cake pan, cook on 350 until they are just getting "toasted" looking. Watch them carefully, I am notorious for burning these.)
Place your squashes face down in a glass dish and microwave for about 8-10 minutes. While this is happening, brown and crumble your sausage, with onions and celery. When your squash is done, scoop out the pulp (the squash part) onto a cutting board. Leave about a 1/4 inch lining of squash still in the shell. Coarsely chop the squash you scooped out. Add Chicken broth, brown sugar, and cranberries to your sausage mixture. Let this come to a boil. Then, add your stuffing packet, chopped squash and toasted almonds to the pan. Stir it up and then remove from heat and let it sit for about 5 minutes. Spoon this into your squash shells and cook on a baking sheet 30 minutes at 350.
This dish is yummy served with a green salad and rolls.
