Serving size: 4 portions

Ingredients

2 medium acorn squash

1 pound bulk spicy pork sausage

1/2 cup chopped onion

1 egg

2 tbsp milk

1 cup fresh baby spinach, finely chopped

1 1/2 cups soft bread crumbs

1/2 cup dried cranberries

Instructions

  1. Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 min or until tender.
  2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 min or until a thermometer reads 160°.