Ingredients:

• 2 large acorn squash
• 1 T. butter
• 2 C shredded cabbage
• 1 medium onion, chopped
• 1 medium apple, chopped
• ½ lb turkey sausage, cooked and well-drained
• 2 T. slivered almonds
• ¾ tsp. salt
• ½ tsp. ground sage
• ¼ tsp. ground thyme
• ¼ tsp. pepper

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. (Note 1)
2. Put ½” water in a 13×9” baking pan.
3. Grease a 2-quart casserole dish and set aside.
4. Halve and seed squash, then bake in 13×9” pan—cut side down—for about 20 minutes, or until tender.
5. Cool and scoop squash from shells. (Note 2)
6. Sauté cabbage, onion and apple in margarine until tender.
7. Add meat, almonds, salt, sage, thyme and pepper; mix well and add squash.
8. Transfer to greased 2-quart casserole dish and bake at 350 degrees for about 20 minutes.

Note 1:

Temperature changes to 350 degrees when baking casserole.

Note 2:

You should have approximately 4 C of squash when measured.