• 4 Acorn Squash, about 4 inches in diameter
  • 1 lb. Bulk Pork Sausage
  • 1 Can (10 3/4 oz.) Condensed Cream of Mushroom Soup
  • 1 1/2 Cups hot Water, canned Broth OR Stock
  • 5 Cups Kellogg’s Croutettes Stuffing Mix
Wash squash.  Remove ends and cut each in half crosswise.  Remove seeds and fibers.  Place cut side down in shallow baking pan.  Bake at 350 degrees for 30 minutes.

Meanwhile, cook sausage in large fry pan until lightly browned, crumbling with fork.  Do not drain. Remove from heat.

In large mixing bowl, stir together soup and water.  Stir in sausage and drippings.  Add Croutettes Stuffing Mix, tossing lightly until evenly moistened.  Turn squash cut side up.  fill each with 1/2 cup stuffing.

Bake at 350 degrees about 30 minutes or until squash is tender.

Yields 8 servings.

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