Acorn Cabbage Bake

• 2 lg. acorn squash
• 1 tbsp. butter
• margarine
• 2 cups shredded cabbage
• 1 md. onion, chopped
• 1 md. apple, chopped
• 1/2 lb. ground pork sausage, cooked and drained
• 2 tbsp. slivered almonds
• 3/4 tsp. salt
• 1/2 tsp. ground sage
• 1/4 tsp. ground thyme
• 1/4 tsp. pepper

1. Cut squash in half.
2. Remove seeds.
3. Place with cut side down in a 13x9x2-inch baking dish.
4. Add 1/2-inch of water to pan.
5. Cover and bake at 400F for 20 minutes or until tender.
6. Cool.
7. Scoop out pulp (should have about 4 cups).
8. In a large skillet over medium heat, melt butter.
9. Saute cabbage, onion and apple until tender, about 5 minutes.
10. Add sausage, almonds, salt, sage, thyme, and pepper.
11. Mix well.
12. Remove from heat and add squash.
13. Place in a greased 2 qt.
14. casserole and Bake at 350F for 30 minutes, or until heated through.

acorn squash, butter, margarine, cabbage, onion, apple, ground pork sausage, almonds, salt, ground sage, ground thyme, pepper

Taken from www.foodgeeks.com/recipes/6803 (may not work)