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from the kitchen of Trudy Escoubas 1 large acorn squash 3 tablespoons olive oil, divided Salt and pepper to taste Stuffing: 1 medium onion, diced 1 celery stalk, diced ½ pound sausage, ground 1 apple, cored and diced 1 cup white rice ½ tablespoon pumpkin pie spice Preheat oven to 350 º F. Slice the acorn squash in half lengthwise. Scoop out the center, removing the seeds and stringy threads. Pour 2 tablespoons of the olive oil into a baking pan. Season the squash with salt and pepper. Place the squash cut side down in the pan. Cook approximately 30 minutes, until the squash is tender and soft. Meanwhile cook the rice according to the package directions. Pour the remaining tablespoon of oil into a sauté pan. Add the onion and celery and cook until soft and translucent. Place the sautéed vegetables in a bowl and set aside. In the same pan, add the ground sausage and brown. Add the apple and return the onion and celery back into the pan. Add the cooked rice. Season with the pumpkin pie spice, salt and pepper to taste. Fill the center of the cooked squash with the stuffing mixture. Return to the oven and roast for an add- itional 10-15 minutes to allow the flavors mingle. EDITOR'S NOTE: We were unable to get acorn squash here in Italy this time of year, so we used a half pumpkin with great results.
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