2 med. acorn squash or eggplant
Salt
Water
1 lb. pork sausage
1 c. bread crumbs
2 tbsp. parsley
Pepper

Halve squash or eggplant, remove squash seeds. Place in deep pan with 1/2 inch lightly salted boiled water. Steam 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 spoon until brown. Drain excess fat. Stir in bread crumbs, parsley, and 1/8 teaspoon pepper. Spoon into squash cavities and press lightly. Bake at 425 degrees for 10-15 minutes.