Stuffed Acorn Squash

2 med. acorn squash
1/2 cup brown rice
1 package (16 oz.) pork-sausage meat
1 egg
1 can (3 oz.) sliced mushrooms - drained
1 Tbsp. maple syrup or maple-flavored syrup
1/2 tsp. salt

Preheat oven to 350 degrees. Cut each acorn squash lengthwise in half and discard seeds. Place squash halves, cut side down, in 12 x 8-inch baking dish. Bake for 45 minutes. Meanwhile, prepare rice according to package directions. In 10-inch skillet over medium heat, cook pork-sausage meat until browned. Remove meat (discard drippings) to medium bowl. Toss with egg, mushrooms, syrup, and cooked brown rice. Turn the squash halves, cut side up, in the baking dish and sprinkle with the salt. Spoon the meat mixture into the squash halves. Cover with foil and bake 15 minutes or until tender. Transfer to warm platter and serve.