Stuffed Acorn Squash

Stuffed squash is one of the most time-consuming dinners I make but it is well worth the time. The squash gets so tender and sweet you won’t mind eating it long after you’ve run out of stuffing. I usually don’t serve it with any sides because the veggies, meat and starch are all in there!

Ingredients

1 cup cornbread stuffing mix

1 can crushed pineapple in pineapple juice

2 acorn squashes

½ lb bulk pork sausage

½ cup raisins (optional)

Directions

1. In a large bowl, combine stuffing mix with pineapple (and juice) and raisins.
2. Brown sausage meat, drain and combine with stuffing mixture.
3. Cut squashes in half and remove seeds. Place face down in boiling water for 5 minutes. (This is the hardest part. I usually end up using tongs and a fork to make sure it is face down.)
4. Place the squash face up in a 9 by 13 baking dish. Brush the squash with melted butter.
5. Fill the centers of the squash with the stuffing mixture.
6. Place in oven at 350 degrees for 35 minutes to an hour. After all the time I have already spent cooking the sausage and boiling the squash, I am usually only able to wait 35 minutes.