6 medium acorn squash, halved and seeded
1 ½ lb. lean hamburger
1 lb. sausage
1box Jiffy Cornbread, prepared per package directions, baked, and crumbled
1 egg
1 ½ tsp. ground sage
1 ½ tbsp. Italian seasoning
3-4 cloves garlic, minced
1 sm. onion, finely chopped
3 med. tomatoes, diced and stewed (or 1 sm. can stewed tomatoes)
½ c. rice (NOT minute rice)
½ c. old-fashioned oats (NOT quick-cook)
1 ½ c. fresh, grated Asiago cheese

This recipe makes 2 meals – one to enjoy now and one to freeze for later.

Preheat oven to 350°F. Grease 2 baking dishes with cooking spray or butter. Arrange the 12 acorn squash halves, flesh side up, in the 2 baking pans.

Mix remaining ingredients, including water from the stewed tomatoes. Stuff squash. Cover loosely with foil. Bake 1 hour or until flesh of the squash is tender. Remove foil. Sprinkle 1 T. asiago cheese on each squash and bake until cheese is melted.

Extra squash may be cooled and tightly wrapped in foil, then placed in a freezer bag.

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