Cut squash in half crosswise. Trim just enough off each end to enable squash halves to stand up on baking dish. Remove and discard seeds.

Spray shallow baking pan or cookie sheet with nonstick spray. Place squash halves cavity-side down on dish. Bake at 350ø F 30 minutes. Remove pan from oven.

While squash is cooking, form sausage into small (1-inch) balls and brown in a skillet. Drain on paper towels. (Sausage balls may be made the night before or earlier in the day, even days ahead and frozen.)

Invert squash halves so cavity sides face up. Put 1 tablespoon butter and 1 tablespoon brown sugar in cavity of each squash half. Fill each half with sausage balls. Drizzle 1 Tbl honey over sausage.

Return to oven and bake 30 minutes.

individual tastes. The variety of sausage also is to individual preference. Reduced-fat products work well.

A "Favorite Recipe" winner March 11, 98, from Julie Ross-Bales

as printed in Houston Chronicle, 1/13/99

typed and posted by teri Chesser 1/99

08, 99