2 acorn squash
1 lb. bulk pork sausage
1 sm. onion, grated
1 1/2 c. soft bread crumbs
1 tsp. salt
1/8 tsp. pepper

Cut squash into halves and remove seeds. Oven steam squash, cut side down, in covered baking pan with 1/2 inch of boiling water in preheated hot oven 400 degrees until tender. Meanwhile, mash sausage with fork and fry until cooked, but not brown. Drain fat. Add onion, bread crumbs, salt and pepper to sausage. Fill centers of squash halves with mixture. Reduce oven heat to 375 degrees and bake uncovered for about 30 minutes longer. Serves 4.