Acorn Squash with Sausage

Ingredients

10 1-lb. acorn squash
2 Tbsp. canola oil
2-1/2 lbs. fresh turkey sausage
2-1/2 c. celery, chopped fine
5 c. Granny Smith apples, peeled, cored and chopped fine
2-1/2 c. fresh white bread crumbs
1-1/4 tsp. Culinary Secrets Rubbed Sage Leaves
               RFS Item 24144
2/3 c. brown sugar
1-1/4 c. apple jelly
vegetable cooking oil - as needed

Directions

1. Cut squash in half lengthwise and scoop out seeds. Brush a small amount of oil on the cut edges of each squash half. Spray a baking sheet with vegetable cooking spray. Place each squash half, cut side up, on the baking sheet. Cover tightly with foil and bake in a preheated 400 F oven, until tender, about 35-40 minutes.
2. Meanwhile, over medium heat, cook sausage until it is no longer pick, breaking the sausage into small pieces. If necessary, drain sausage. Reserve 2 Tbsp. of pan drippings and discard remaining pan drippings.
3. Over medium heat, cook celery in reserved pan drippings for 5-7 minutes, add apple and continue to saute.
4. Remove from heat and stir in reserved sausage, bread crumbs, sage and sugar.
5. When squash is cooked, remove from oven and reduce the oven temperature to 350 F. Cool squash until shells can be handled. Scoop out the pulp, leaving a 1/2" shell. Combine squash pulp with sausage mixture.
6. Mound sausage mixture into squash shells. Top each with 1 Tbsp. apple jelly.
7. Return to the 350 F oven and bake uncovered until mixture is cooked through, about 25 minutes.

Nutrition Facts:
Calories 320, Calories from Fat 60, Fat 6g, Cholesterol 45mg, Sodium 400 mg, Carbohydrates 57g, Fiber 10g.

Photo and Recipe courtesy of the National Hot Dog & Sausage Council