Sausage-Stuffed Squash

Cooking Instructions

Heat oven to 400°F. Have a large rimmed baking sheet ready.

Arrange squash, cut sides down, on baking sheet. Add 1⁄2 cup water, cover sheet tightly with foil and bake 40 minutes or until tender.

Meanwhile brown sausage and onion in a large nonstick skillet over medium heat about 8 minutes, breaking up sausage with a wooden spoon. Drain off fat.

Add frozen spinach and 2 cups water. Cover and cook 3 minutes until spinach is almost thawed. Stir in rice, poultry seasoning and 1⁄2 tsp salt. Cover, reduce heat and simmer 18 minutes or until tender.

Turn squash cut side up. Sprinkle with 1⁄2 tsp salt, then fill with sausage mixture.

You can use 3 large squash instead of 6 small. Increase baking time accordingly.