Yield: 4 Servings. Fry sausage; stir and scramble the meat until thoroughly done and drain. Bake squash in pan at 350 degrees face down in a pan with water barely covering the bottom, for about 30-40 minutes. Let the squash cool somewhat to make it easier to handle. Return sausage to skillet. Scoop squash meat into skillet, leaving about 1/2 inch in shell to hold shape. Stir spices into the sausage mixture. In a small bowl, beat egg and milk; blend into the mixture. Spoon back into skins and bake at 350 degrees for 30-45 minutes or until set, with no water in the pan. Just before serving, dot tops with butter.