1 lg. butternut squash
1 c. water
1 lb. mild bulk pork sausage
1 sm. onion, chopped
1 1/3 c. soft bread crumbs
1 c. tomato juice
1/4 c. Spanish-style tomato sauce
1 tbsp. brown sugar
1/4 tsp. salt
1/8 tsp. white pepper
Grated Parmesan cheese
Chopped fresh parsley

Cut squash in half lengthwise; remove seeds. Place squash, cut side down, in a large baking dish; add water. Bake at 350 degrees for 20 to 30 minutes or until squash is tender. Partially cook sausage over low heat, stirring to crumble; drain well. Carefully scoop pulp out of squash, leaving shells intact. Mash pulp; combine with sausage, onion, bread crumbs, tomato juice, tomato sauce, sugar, and seasonings. Mix well. Spoon sausage mixture into shells. Place stuffed shells into a buttered 12 x 8 x 1 inch baking dish; sprinkle with Parmesan cheese and parsley, as desired. Bake at 375 degrees for 20 to 25 minutes. Yield: 4 to 6 servings.