Pattypan Squash with Sausage and Apple Stuffing

• 4 medium pattypan squash (about 4 inches in diameter)
• 2 1/2 cups dried bread cubes
• 3 frozen vegetarian sausage links, thawed and chopped (about 1 cup)
• 1 medium Granny Smith apple, peeled and finely chopped (about 1 cup)
• 1/4 cup chopped pecans
• 2 Tbs. chopped parsley
• 1/2 tsp. dried sage
• 1/4 tsp. ground allspice
• 4 Tbs. low-sodium vegetable broth or water
• 2 Tbs. olive oil

1. Preheat oven to 375F.
2. Slice off stem ends of squash.
3. Scoop out centers, leaving shells about 1/2-inch thick.
4. Lightly salt and pepper squash cavities, and set aside.
5. Mix bread cubes, sausage, apple, pecans, parsley, sage, onion powder, allspice, and salt and pepper to taste in medium bowl.
6. Add vegetable broth to moisten.
7. Tightly pack each squash with stuffing.
8. Brush tops of stuffing with olive oil, set stem ends on top and place in 9x13-inch baking dish.
9. Pour 1/2 inch water in bottom of baking dish, cover tightly with foil and bake 1 hour, or until squash is tender.
10. Uncover, and bake 10 minutes more, or until tops are lightly browned.
11. Serve hot.

pattypan, bread cubes, sausage links, apple, pecans, parsley, sage, ground allspice, vegetable broth, olive oil

Taken from www.vegetariantimes.com/recipe/pattypan-squash-with-sausage-and-apple-stuffing/ (may not work)