Alcoeur Apron's Sausage Stuffed Acorn Squash
2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 cup fresh spinach, finely chopped
1/2 cup dried cranberries
1 1/2 cup soft bread crumbs
1 large egg
2 tablespoons milk
Halve squash lengthwise; discard seeds. Place squash in a microwave safe dish, cut side down. Microwave, covered, on high until tender, about 10-12 minutes.
Meanwhile, in a large skillet, cook and crumble sausage with onion over medium high heat until no longer pink, 5-7 minutes; drain excess fat. Remove from heat and stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.
Turn over squash; fill with sausage mixture. Microwave on high, covered, until a thermometer inserted into stuffing reads 165°, 2-3 minutes.