3 medium acorn squash, halved & seeded
1/2 c. evaporated milk
1 lb. bulk pork sausage, cooked & well drained
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 c. pickle relish, drained
1/2 c. fine dry bread crumbs

Preheat oven to 425°F. Place squash, cut-side down, in a 13x9-inch baking pan. Pour 1/4 inch water into pan. Bake for 30 minutes. Remove from oven; reduce oven temperature to 350°F.

Combine remaining ingredients in a 2 quart bowl; mix well. Spoon sausage mixture into squash centers. Pat stuffed squash into pan. Add water to bring level to 1/4 inch in pan. Return to oven. Bake for another 30 minutes or till tender.

Makes 6 servings.

Submitted by: Karen LaValley