Stuffed Acorn Squash

1/4 to ½ lb. bulk pork sausage, cooked and drained
1 acorn squash
1 pear, chopped
1 Tbsp. brown sugar
1 Tbsp. margarine, melted
½ tsp. cinnamon
1/4 cup pecans, chopped & toasted

Cut squash in half and remove seeds. Place in microwave, half at a time in a glass pie plate with 1/4 cup water. Cook cut side down 4 min. Turn over, add more water if needed and cook 4 more min. Cool and remove squash from shell, being careful not to puncture skin. Put squash meat into a bowl and combine with remaining ingredients. Put half of mixture in each shell. Bake at 350 degrees for 30 minutes uncovered. Then cover loosely with foil and cook 15 minutes more. Serves 2.

This is a delicious recipe from Cecelia Sands. Her husband Ira said she could cook this again when she tried it on him.