2 large delicata squashes
½ pound ground pork
2 Tbsp. butter
1 medium onion, chopped
1 small apple, pared and chopped
2 cups shredded Savoy cabbage
2 Tbsp. sunflower seeds
1/2 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
½ tsp. dried leaf sage, crumbled
Preheat oven to 400 F. Cut squashes in half lengthwise and scoop out seeds. Place in baking pan, cut side down, and add ¼ inch water. Bake for 20 minutes.
Cook pork in skillet until browned. Drain off fat. Add remaining ingredients and mix well. Cook until vegetables are tender.
Turn squash halves cut side up and fill centers with cabbage mixture. Bake at 400F for 30 more minutes. Sprinkle a little grated Parmesan on top for the last 10 minutes, if you like. Serves 4.