Sausage-Stuffed Butternut Squash

• 3 butternut squash, cut into halves
• 1 lb. Italian sweet sausage
• 1 large chopped onion
• 1 chopped garlic clove
• 6 slices bread (I use whole wheat or 9-grain), cut into small cubes
• 1/2 c. chopped Italian (flat) parsley
• 2 eggs, well beaten

1. Place squash, cut side down, in a greased shallow baking pan. Bake at 350u0b0 for 40 minutes or until squash is easily pierced. Meanwhile, saut sausage, which has been removed from the casing, until brown and crumbly.
2. Add onion and garlic and saut until onions are soft.
3. Stir in bread, parsley and eggs.
4. Remove from heat.
5. Turn squash, cut side up, and scoop out seeds.
6. With a fork, mash squash in the skin.
7. Spoon sausage mixture over squash. Replace in oven and bake another 15 minutes or until top is golden brown.

butternut squash, italian sweet sausage, onion, garlic, bread, italian, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25726 (may not work)