Stuffed Acorn Squash

• 2 acorn squash (about 1 1/2 lb. each), rinsed
• 8 ounces bulk pork sausage
• 1/2 cup chopped onion
• 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 teaspoon dried thyme
• 3 tablespoons chopped pecans
• 1/4 cup maple syrup

1. Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. Place each half, cavity side down, in a 9- by 13-inch baking pan and cover pan tightly with foil. Bake in a 350u0b0 regular or convection oven until tender when pierced, 45 to 50 minutes.
2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage until it is crumbly and just slightly pink, about 5 minutes. Drain off and discard fat. Add onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8 to 10 minutes. Stir in pecans.
3. Uncover squash and turn halves upright; fill equally with sausage mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes longer.
4. Nutritional analysis per main-dish serving.

acorn, pork sausage, onion, sweet apples, raisins, cranberries, thyme, pecans, maple syrup

Taken from www.myrecipes.com/recipe/stuffed-acorn-squash (may not work)