Acorn squash recipe

Some years my acorn squashes are so flavorful and creamy that they don't need any help-just bake and eat.

For the not so good years when they taste bleh, this is my go-to recipe.

Cut in half either direction, clean out seed cavity.  Place face down in a baking dish with a half inch of water in it.  Bake at 350° for 45-50 minutes.

While the squash is baking, heat up some sauerkraut, and fry some sausage links; either processed frozen links or fresh, your choice.  When the links are done, cut into bite size pieces and mix in with sauerkraut.  I figure about 1 cup kraut, and 2-3 links per half of squash.  

Remove squashes when done, and set up-right on an oven save dish.  Spoon kraut/sausage mix onto them, making a nice heap on each one.  Stick under broiler to brown the kraut some.  This is more for looks than taste.  You're done.

It's an interesting mix of flavors and textures that I never would have guessed would work.  

I usually serve with a salad and fresh bread.

Thanks boffer.... this looks like a MUST try.