Make-Ahead Cornbread Dressing

• 1 medium spaghetti squash (about 4 pounds)
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1 medium onion, finely chopped
• 2 celery ribs, thinly sliced
• 1/2 cup butter, cubed
• 2 garlic cloves, minced
• 1/2 pound bulk pork sausage, cooked and drained
• 1 cup frozen corn
• 2 tablespoons poultry seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped walnuts, toasted
• 1 cup chicken broth
• 1/4 cup grated Parmesan cheese

1. Cut squash lengthwise in half; remove and discard seeds. Place squash in a roasting pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, at 375u0b0 for 45 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
2. Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Cool to room temperature; crumble bread. Place in an ungreased
3. . Bake at 350u0b0 for 8-13 minutes or until lightly browned, stirring twice.
4. In a large skillet, cook onion and celery in butter over medium heat for 4 minutes. Add garlic; cook 2 minutes longer. Stir in the sausage, corn, poultry seasoning, salt and pepper; heat through.
5. When squash is cool enough to handle, use a fork to separate strands. In a large bowl, combine the sausage mixture, cornbread, squash and walnuts. Stir in broth.
6. Transfer to a greased 13x9-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 45 minutes. Uncover; sprinkle with cheese; bake 10-15 minutes longer or until heated through.

mix, onion, celery, butter, garlic, pork sausage, frozen corn, poultry seasoning, salt, pepper, walnuts, chicken broth, parmesan cheese

Taken from www.tasteofhome.com/recipes/make-ahead-cornbread-dressing/ (may not work)