Ingredients
| 2 | lg. acorn squash | | 1 tbsp. | butter or | | margarine | | 2 cups | shredded cabbage | | 1 | md. onion, chopped | | 1 | md. apple, chopped | | 1/2 lb. | ground pork sausage, cooked and drained | | 2 tbsp. | slivered almonds | | 3/4 tsp. | salt | | 1/2 tsp. | ground sage | | 1/4 tsp. | ground thyme | | 1/4 tsp. | pepper |
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Instructions
Cut squash in half. Remove seeds. Place with cut side down in a 13x9x2-inch baking dish. Add 1/2-inch of water to pan. Cover and bake at 400°F for 20 minutes or until tender. Cool. Scoop out pulp (should have about 4 cups). In a large skillet over medium heat, melt butter. Saute cabbage, onion and apple until tender, about 5 minutes. Add sausage, almonds, salt, sage, thyme, and pepper. Mix well. Remove from heat and add squash. Place in a greased 2 qt. casserole and Bake at 350°F for 30 minutes, or until heated through.
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