2 med. acorn squash, about 1 1/4 lbs. each
1 lb. bulk pork sausage
2 tbsp. minced parsley
Season to taste
1 c. fresh bread crumbs (2 slices)

Halve the squashes lengthwise and discard seeds. Steam, cut side down in about 1/2 inch boiling water 15 minutes (covered) or until almost tender. Drain well and place cut side up on a baking dish.

Cook sausage meat over medium heat until brown, breaking up while cooking until coarse and crumbly. Drain off fat. Stir in bread crumbs and parsley. Spoon into squash, pressing down lightly. Bake at 400 degrees until lightly browned, about 10-15 minutes. Serves 4.