2 med. acorn squash (1 1/4 lb. each)
Water
Salt
Pepper
1 lb. bulk sausage
1 c. fresh bread crumbs, (about 2 slices bread)
2 tbsp. minced parsley

Cut squash in half lengthwise; discard seeds and pulp. Place, cut side down, in deep skillet with 1/2 inch lightly salted water. Steam about 15 minutes or until almost tender. Drain well. Place, cut side up, in baking dish. Cook sausage in skillet, over medium heat; breaking up pieces with wooden spoon, until browned. Drain off all fat.

Stir in crumbs, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper (or to taste). Spoon sausage mixture into squash cavities, pressing down lightly. Bake in preheated 425 degree oven for 10 to 15 minutes or until filling is lightly browned and squash is well-heated. 4 servings, 390 calories, 48 mg. cholesterol.