Sausage Stuffed Acorn Squash

Really good fall recipe. Very tasty.

Pork-Filled Acorn Squash

2 medium acorn squash
1 lb ground pork
¼ cp sliced green onions (abt 3)
½ cp dried cranberries or raisins
1/3 cp uncooked rosamarina (orzo) pasta
1 cp beef broth
2 tsps chopped fresh or ¾ tsp dried rosemary leaves
½ tsp salt
1/8 tsp pepper

Preheat oven to 350
Cut squash in half, cook, cool slightly
Cook pork and onions in 2 qt saucepan over medium heat, stirring occasionally, until pork is no longer pink; drain
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer abt 10 minutes or until pasta is tender and broth is absorbed.
If wells in squash halves are shallow, scoop out enough pulp to leave ½ inch thickness. (use pulp for another use.)
Place squash, cut sides up, in rectangular baking dish, 13x9x2.
Spoon pork mixture into squash halves.
Cover and bake abt 35 minutes or until heated through.