Fill up with this delicious fall recipe for stuffed acorn squash

KANSAS CITY, Mo. -- One of the best things about fall and cooler temperatures are the delicious warm recipes. On Monday, Oct. 10, Todd Johns from Plowboys BBQ visited FOX 4 to talk about fall flavors and make stuffed acorn squash.

Stuffed Acorn Squash

8 acorn squash
2 cups packaged bread stuffing
3 cups chicken stock
1 pound Jimmy Dean sage sausage
1 small white onion, diced
2-3 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic
Salt & pepper to taste

Sauté onion, carrot and celery until almost soft. Add sausage and garlic to brown. Salt and pepper to taste. Add warm chicken stock and bread stuffing mix and stir until combined with sausage and vegetables.

Cut just a bit off the bottom of each squash so that it stands flat in a pan. Cut off top and remove seeds and insides. Stuff each squash with the sausage and stuffing mixture. Set top back on squash and back at 375 degrees for 30 minutes or until squash is tender.

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