2 acorn squash, halved and seeded
1 tablespoon butter, melted
1⁄4 teaspoon garlic salt
1⁄4 teaspoon ground sage
4 chicken apple sausages
1⁄2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped (optional)
2 small apples, chopped
1⁄2 teaspoon sage
salt and pepper
Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
Bake in a large roasting pan or cookie sheet, cut side up, at 400 degrees F for 50 minutes to one hour, until squash is tender yet still holds its shape.
Meanwhile, make stuffing: Dice the sausage then saute with a little olive oil in a medium skillet until warmed through. Remove sausage to a bowl. To the skillet add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
Combine the pork and vegetables in a large bowl.
Taste and season with sage, salt or pepper if needed.
Fill the squash halves with stuffing-they should be slightly mounded.
Return to oven and bake for 15- 20 more minutes until heated through.