| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Main dish, Meats, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | Acorn squash | |
| halved and seeded | ||
| 1 1/2 | lb | Pork sausage meat |
| 3/4 | c | Quaker Oats, uncooked |
| quick or old-fashioned | ||
| 1/2 | t | Salt |
| 1/2 | c | Chopped apple |
| 1/4 | c | Chopped onion |
| 1 | T | Finely-chopped parsley |
| 1/2 | c | Milk |
INSTRUCTIONS
Place squash, cut side down, in shallow baking pan. Pour a little water in pan. Bake in preheated moderate oven (350 F.) about 30 minutes. While squash in baking, make sausage balls. Combine sausage, oats, salt, apple, onion, parsley and milk thoroughly. Shape to form 18 sausage balls. Brown lightly in small amount of shortening in large skillet. Remove squash from oven; turn cut side up. Season with salt and pepper. Place 3 sausage balls in center of each squash. Continue to bake about 40 minutes longer or until squash is tender. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 170
Total Fat: 18.3g
Cholesterol: 91.2mg
Sodium: 992.6mg
Potassium: 508.6mg
Carbohydrates: 28.9g
Fiber: <1g
Sugar: 24.7g
Protein: 28.4g