Sausage-Stuffed Acorn Squash

Ingredients:

For the Squash:

• 2 medium acorn squash, halved with seeds removed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

For the Filling:

• 1 tablespoon olive oil
• 1 pound Italian sausage (spicy or mild), casings removed and crumbled
• 1 small yellow onion, finely chopped
• 1 stalk celery, diced
• 1 red bell pepper, diced
• 1 apple, cored and diced (optional, for a sweet touch)
• Salt and pepper to taste
• 1 tablespoon Italian seasoning or fresh thyme
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup dried cranberries (optional)
• 1/2 cup pecans, chopped (optional)
• 1 cup grated Parmesan cheese, divided

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Instructions:

1. Preheat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

2. Prepare the squash: Cut the acorn squash in half from stem to base. Scoop out the seeds and pulp. Brush the cut sides with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Place the squash halves cut-side down on the prepared baking sheet.

3. Roast the squash: Bake for 40 minutes, or until the squash is fork-tender.

4. Prepare the filling: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled sausage and cook for 5-7 minutes, breaking it apart, until browned.

5. Add the vegetables and seasoning: Stir in the onion, celery, red bell pepper, and apple (if using). Sauté for 3-5 minutes until the vegetables soften. Season with salt, pepper, and Italian seasoning or fresh thyme.

6. Add garlic and spinach: Stir in the garlic and cook for another minute. Add the spinach and cook until it wilts. If using, fold in the cranberries and pecans.

7. Stuff the squash: Once the squash is tender, remove it from the oven but keep the oven on. Scoop out some of the flesh from each squash half, leaving about a 1/4-inch wall to hold the filling. Mix the scooped-out squash with the sausage mixture and 3/4 cup of Parmesan cheese.

8. Fill the squash: Divide the sausage mixture among the squash halves, mounding it slightly. Sprinkle the remaining Parmesan over the top of each stuffed squash.

9. Bake again: Return the stuffed squash to the oven and bake at 375°F (190°C) for an additional 15-20 minutes, or until the cheese is melted and golden.

10. Serve: Let the squash cool for a few minutes before serving. Garnish with fresh herbs if desired. Enjoy!

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Notes:

• For a more flavorful filling, consider adding herbs like rosemary or sage.
• If you prefer a sweeter touch, the apple adds a nice contrast to the savory filling.
• Feel free to experiment with different types of cheese, such as mozzarella or goat cheese.