2 whole acorn squash
1lb sausage (maple flavored is excellent here if you have it on hand)
1/2c thinly chopped celery
1/4c chopped onion
1/4c unsalted butter
1 tbsp olive oil
1/2 tsp sage
1/4 tsp salt
3/4 cup instant rice uncooked (This is your call. The amount depends on how full you want the stuffing in the squash or if you want more sausage than rice)
1 egg beaten
1/2c chicken broth
3/4c diced fresh pear
Dash or two of pepper


Naturally you have to pre-heat oven to 350 degrees F.

Cut squash in half and remove seeds and and any stringy bits. Brush cut sides with olive oil. Place face down on a cookie sheet. Bake in oven for 20 min.

While squash is baking, add sausage, onions, and celery to a skillet over med/high heat. Cook until sausage is browned. Drain fat. Add sage, salt, pepper, pears and butter to skillet and continue cooking for about 3 minutes or so, stirring frequently.

Stir the beaten egg into broth then add to a large mixing bowl with the rice. Add sausage mixture to the rice in a large mixing bowl. Stir all ingredients together. Add more broth or water as needed to make stuffing moist but not real watery. Add more liquid if the mixture looks too dry.

Remove squash from the oven, turn squash halves over and lightly sprinkle with salt. Fill squash halves with stuffing mixture and return to oven for 25 min.. Remove from oven and serve.

Serves 4

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