It was
excellent and I was surprised that there was not a lot of fat from the sausage.
I did saute the balls to brown them before and even then there was not a lot of
fat.
We
just had the squash with nothing else because the squash halves were so large.
Some warm dinner rolls or muffins would be good with this or a small baked
potato as long as you have your oven hot.
Sausage-Apple
Stuffed Squash
2 large
acorn squash, halved and seeded
1 pound pork
sausage meat
½ cup Quaker
Oast (quick or old fashioned, uncooked)
¼ teaspoon
salt
⅓ cup
chopped apple (I chopped finely)
⅛ cup
chopped onion
½ Tablespoon
finely-chopped parsley or 1 teaspoon dried if desired
½ scant cup
milk
About ⅓ to ½
cup maple syrup (I used pure Maple syrup), if using pancake syrup I would try
using a little less as it is sweeter.
Place
squash, cut side down, in shallow baking pan. Pour a little water in pan. Bake
in preheated moderate oven (350°) about 30 minutes. While squash is baking,
make sausage balls.
Combine
sausage, oats, salt, apple, onion, parsley and milk thoroughly. Shape into 12
balls. Brown lightly in small amount of oil in large skillet. Remove squash
from oven; turn cut side up. Season with salt and pepper. Place 2 sausage balls
in center of each squash. Continue to bake about 40 minutes longer basting with
Maple syrup about 15 minutes before removing from oven.
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