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SAUSAGE-STUFFED SQUASH 
2 butternut or acorn squash
1 lb. pork sausage (not links)
1 onion, finely chopped
1 c. fresh white bread crumbs
Salt and pepper to taste

Cut squash in half lengthwise, and trim a very thin slice from the bottom of each so they will sit firmly. Do not scoop out the seeds at this time. Place them, cut side down, in a buttered baking dish and bake in a preheated 350 degree oven for 30 to 40 minutes or until almost tender when the flesh is pierced with a knife. Remove from oven and scoop out the seeds with a teaspoon. Discard the seeds, then scoop out part of the squash. (Just leave enough to hold the shell together.) Save this for combining later.

Fry sausage in a skillet until cooked; do not brown. Drain off all but 1 tablespoon fat. Add onion and cook 2 to 3 minutes or until onion is soft, but do not brown.

Add bread crumbs, scooped-out squash, and salt and pepper. Taste for seasoning. Pile the sausage mixture into the cavities in the squash, replace it cut side up, in the baking dish and return to the heated oven for about 20 minutes or until the squash is completely tender.

Serve in the shell with a green salad as an accompaniment.

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