4 1lbbulk sausage or ground meat 1large acorn squash, halved and the seeds scooped out 2clovegarlic, minced 1small onion, chopped 1rib celery, chopped 1small red pepper, chopped 1crolled oats, cracker crumbs or dry breadcrumbs 2eggs 1tspeach Worchester sauce and prepared mustard 1Tketchup 0A good pinch of salt and a smaller pinch of pepper 0A couple dashes of Tabasco or other hot pepper sauce if you like it 1lbbulk sausage or ground meat 1large acorn squash, halved and the seeds scooped out 2clovegarlic, minced 1small onion, chopped 1rib celery, chopped 1small red pepper, chopped 1crolled oats, cracker crumbs or dry breadcrumbs 2eggs 1tspeach Worchester sauce and prepared mustard 1Tketchup 0A good pinch of salt and a smaller pinch of pepper 0A couple dashes of Tabasco or other hot pepper sauce if you like it Heat oven to 375°F. Combine everything except the squash well, just as you would for any meatloaf. Stuff the squash, mounding up whatever won't fit. If your squash is small and you have a ridiculous amount of stuffing left, just roll it into a ball and tuck it in the roasting pan next to the squash. Speaking of which, put the stuffed squash halves stuffing side up in that roasting pan, which should be lightly oiled. A little olive oil is fine. Pop it in the oven until the squash is soft, which should take at least an hour with the stuffing. If you have a thermometer, you can test the inside of the meatloaf; it should register at least 160°.