Ingredients
3 medium acorn squash1-1/2 cups water1 pound bulk pork sausage1/2 pound sliced baby portobello mushrooms1 large onion, chopped1 celery rib, chopped1 garlic clove, minced1/2 cup white wine or beef broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup salad croutons1/2 cup 2% milk1/3 cup shredded Parmesan cheese1 cup (4 ounces) sharp shredded cheddar cheese, divided
Preparation
Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.
Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese.
Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.
