Meal #3 (Sausage and Apple Stuffed Acorn Squash)

• 2 acorn squash, halved and seeded  NOTE: plan on 1 full acorn squash per adult  
• 1 tablespoon butter, melted
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground sage
• 1 lb pork sausage (regular seasoning) NOTE: you can use soy crumbles instead
• 1/2 cup onion, finely chopped
• 2 apples, cored and chopped
• 1 cup fine breadcrumbs
• 1/2 teaspoon sage
• salt and pepper
• 1 egg, beaten

Directions:

1. Cut your acorn squash in half crosswise.  Scoop out the seeds.  Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. 
    
2. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape. 
    
3. Meanwhile make stuffing: Fry pork sausage (or soy crumbles) until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion and apple and saute until tender.
    
4. Combine the pork, vegetables, and breadcrumbs in a large bowl.
    
5. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
    
6. Stir in the egg (you can skip the egg but it helps hold it all together).
    
7. Fill the squash halves with stuffing-they should be slightly mounded.
    
8. Return to oven and bake, covered, for 20 more minutes, until the egg is set.  Sprinkle with parmesan if you like.