Bavarian Style Baked Squash - cooking recipe

Ingredients

2 small butternut squash or 2 small acorn squash
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1 cup breadcrumbs
1 cup sauerkraut, drained

Preparation

Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.