Acorn Squash Stuffed with Apple, Cranberry, and Sausage

Ingredients

• 3 medium acorn squash , halved and seeded
• 0.25 cups butter
• 1 apple , cubed
• 1 potato , cubed
• 1 link kielbasa sausage , cubed
• 0.5 cups diced onion
• 0.5 cups dried cranberries
• 2 eggs , beaten
• 0.5 cups shredded sharp provolone cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.

3. 3

   Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.

4. 4

   Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.