Squash Cabbage Bake
2 large acorn squash
1 tablespoon butter
2 cups shredded cabbage
1 medium onion, chopped
1 medium apple, chopped
1/2-pound pork sausage, cooked and well-drained
2 tablespoons slivered almonds
3/4 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon pepper
Preheat oven to 400 degrees (Note: Temperature changes
to 350 degrees when baking casserole.) Put 1/2 inch water in a 13-by-9-inch
baking pan. Grease a 2-quart casserole dish and set aside.
Halve and seed squash. Bake in 13-by-9-inch pan, cut
side down, until tender, about 20 minutes. Cool. Scoop squash from
shells. You should have approximately 4 cups of squash when measured.
Sauté cabbage, onion and apple in butter until
tender. Add meat, almonds, salt, sage, thyme and pepper; mix well
and add squash. Transfer to casserole dish and bake at 350 degrees
for 30 minutes until heated through.