Tofu Sausage and Apple Stuffed Acorn Squash
by Claire Criscuolo, RN

I always use Smart Links Italian Sausages for this recipe. They contain the healthful benefits of soy protein, and their flavor is right on the mark - perfect for this recipe. You can buy them in any supermarket, usually in the produce section.

Serves 4

½ Of a 12 ounce package Smart Links Italian Sausages, soy sausages, cut into ½ inch pieces 2 Cups water 3 Tablespoons trans-fat free margarine or extra virgin olive oil 1 Medium yellow onion, coarsely chopped 6 Stalks celery, finely chopped 1 Tablespoon fresh sage, or 1 teaspoon dried 1 Tablespoon fresh thyme, or 1 teaspoon dried 1 6 ounce package plain stuffing cubes, or 8 cups toasted, ½ inch bread cubes salt and pepper to taste ½ Cup unsweetened applesauce 1 Medium apple, diced - any kind is fine 1/3 Cup apple cider 2 Large acorn squash, cut in half and seeded

Preheat the oven to 450 degrees. Brown the pieces of Smart Links in a non-stick skillet sprayed with a little olive oil spray. Set aside. Bring the water and margarine to a boil in a covered pot over high heat. Stir in the onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from the heat. Stir in the stuffing cubes, salt, and pepper, applesauce, apple, cider, and the browned sausages, mixing to combine. Taste for seasonings. Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water into the pan, around, not on the squash, to 1 inch. Spray a piece of foil large enough to cover the pan, with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tenting slightly with the sprayed side down. Bake for about 1 and 1/4 hours, or until the squash is tender when pierced with a fork.