HARVEST STUFFED ACORN SQUASH - SWEET AND SAVORY

I love this recipe for 3 reasons.  First, it is seriously delicious, second, you cook it in the microwave, so it's fast (ready in 30 minutes) and third, even my 5 year old grandson loves it!  (If you can get a 5 year old to eat squash that isn't sprinkled with sugar or cinnamon, you're doing pretty good!!)

Oh, and did I mention that it's pretty???

This recipe calls for 2 medium sized acorn squash, but I used the little ones because everyone likes to have their own!
Here's what you need to make these:

 2 medium or 2-4 small acorn squash

1 lb pork sausage

1/2 C chopped onion

1 egg

2 Tbsp milk

1 C Fresh spinach*, finely chopped

1 1/2 C soft Italian Style bread crumbs

1/2-1 C dried cranberries

(*trimmed kale or chard would work in this recipe too)

 Cut squash in half; remove and discard seeds.  Place cut side down in a microwave-safe dish.  Cover and microwave on high for 10-12 minutes or until tender.
Meanwhile, brown sausage and onion in skillet; drain.  In a large bowl, beat egg and milk.  Stir in spinach, bread crumbs, cranberries and sausage mixture.
Turn squash cut side up and fill with mixture.  Cover and microwave on high for 2-3 minutes or until heated through.

  I like to serve this with fried apples, tossed salad and a hard roll.

It's the perfect fall dinner!

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