1 (3 lb.) Turban squash (available in the fall)
Salt
1 lb. bulk pork sausage
1 c. chopped celery
1/2 c. sliced mushrooms
1/4 c. chopped onions
1 slightly beaten egg
1/2 c. sour cream
1/4 c. grated Parmesan cheese
1/4 tsp. salt

Cut a slice (if necessary) from stem end of squash so it will stand upright. Cut into the turban and scoop out the seeds (insert the knife at an angle for better leverage and a prettier edge). Lightly salt the inside. Place the squash scooped end down in a shallow baking pan. Bake in 375 degree oven for 1 hour or until tender.

Meanwhile, in a skillet combine the sausage, celery, mushrooms and onions and cook until the vegetables are tender and meat is browned. Drain well. Combine egg, sour cream, cheese and salt. Stir into sausage mixture. Turn squash right side up and fill with sausage mixture. Bake 20-25 minutes more. Yield: 6 servings.