Ingredients
2 medium acorn squash1 pound bulk spicy pork sausage1/2 cup chopped onion1 cup fresh spinach, finely chopped1/2 cup dried cranberries1-1/2 cups soft bread crumbs1 large egg2 tablespoons 2% milk
Preparation
Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes.
Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.
Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.
