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| 3 gross | Acorn squash halved and seeded |
| 1 1/2 x ca. 450 g | Pork sausage meat |
| 3/4 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | apple chopped |
| 1/4 Tasse | onion chopped |
| 1 Esslöffel | parsley finely chopped |
| 1/2 Tasse | milk |
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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.
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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