1 1/2 c. Stove Top cornbread stuffing mix
1 (8 oz.) can crushed pineapple, reserve juice
2 acorn squash, about 1 1/2 lbs. each
1 1/2 tsp. onion salt
1/2 lb. bulk pork sausage

1. In a medium bowl, combine stuffing mix and pineapple with juice.

2. Cut each squash in half lengthwise; remove seeds, and, if necessary, trim ends of squash to fit into an 8" square microwave safe dish. Sprinkle squash halves with onion salt and place in dish, cut side down. Cover with plastic wrap. Microwave on high for 10 to 12 minutes, until squash is tender, turning dish once during cooking. Remove from microwave and let sit.

3. Place sausage in a 1 quart microwave safe dish; break up sausage with a fork. Microwave on high for 3 to 4 minutes until sausage is no longer pink. Drain grease; stir sausage into stuffing mixture.

4. Turn squash cut side up in dish, fill squash with stuffing. Cover dish with wax paper; microwave on high for 7 to 9 minutes until squash is soft and stuffing is heated through. 4 servings.

NOTE: This recipe has been developed for microwaves that use a high power setting of 600 to 700 watts. If your microwave has a lower wattage setting, consult the conversion chart in the manufacturer's care and usage manual for your microwave.