2 acorn squash
8 oz. butter, melted (1 stick)
1 lb. mild Italian sausage
1 box stuffing mix
1 1/2 c. chicken broth
8 ea. mushrooms
1/2 c. yellow onion
1/2 c. corn
1/4 c. red bell pepper
1/4 c. toasted pine nuts
3 ea. cloves garlic, minced
2 tbsp. fresh parsley, chopped

Cut squash in half and hollow out inside stings and seeds. (save seeds for roasting)

Par-cook in a pan with 1" of water, cut sides down for 20 minutes at 350°F.

Meanwhile, sauté onions, corn and bell pepper until softened, add mushrooms and garlic half-way through.

In a bowl, mix together raw sausage, uncooked stuffing mix, broth, 1/2 stick of melted butter, sautéed vegetables, pine nuts and parsley. Season with pepper (use caution when seasoning, stuffing mix may be overly salty).

Remove squash from oven, drain pan, flip squash and brush with melted butter. Fill cavities with stuffing mix.

Cover with foil and bake for 1 hour or until squash is tender.

Remove foil after 1 hour and continue to bake uncovered for 15 minutes.

Submitted by: R Cullen