Italian sausage-stuffed squash
Preparation Time: 10 minutes
Cooking Time: 25 minutes
2 (1-1/2 lb/750 g) small Ontario Acorn Squash
2 (1-1/2 lb/750 g) sweet or hot Italian sausage
1 large Ontario Onion, chopped
Half Ontario Sweet Green Pepper, chopped
2 cloves Ontario Garlic, minced
1-1/2 tsp (7 mL) Italian seasonings
2 medium ripe Ontario Tomatoes, halved, seeded and chopped
Salt and pepper
1/2 cup (125 mL) grated Parmesan cheese
Cut squashes in half lengthwise. Scoop out seeds. Pierce skin in several places with sharp knife. Rinse and place cut-side down on a large microwaveable plate, placing thicker ends toward outer edges of dish. Mircrowave on High for 14 to 16 minutes or until tender. Rearrange halves or rotate dish, as necessary, during cooking for even cooking.
Crumble sausage into a medium-size microwaveable casserole; add onion, green pepper and garlic. Cover and microwave on High for 4 to 6 minutes or until sausage is not longer pink. Stir often to prevent meat from clumping. Drain off liquid, stir in Italian seasonings and tomatoes, cover and microwave on High for 2 minutes or until hot. Season to taste with salt and pepper.
Divide mixture between squash halves, sprinkle with cheese and reheat at High for 2 to 4 minutes or until cheese melts.