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Squasage (Sausage-stuffed Squash)
January 07, 2014

This is so good! I've always had sweet acorn squash, so I wasn't sure what I would think. My husband can't wait for me to make it again. He said it was restaurant quality. DH doesn't like mushrooms, so I left those out and added red bell pepper. The other change I made was how I cooked the squash--I did it my usual way of putting some water in the bottom of a baking pan, put the cut sides down, and baked at 350 for 45 min. When I added the stuffing, I upped the oven to 375 and followed the recipe. It cooked perfectly. Thanks for an excellent recipe!

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