Ingredients:
- 2 acorn squashes
- 1 pound of Italian sausage (mild or spicy, based on preference)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1/2 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions:
1. Preheat your oven to 375°F
2. Cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender when pierced with a fork.
3. While the squashes are roasting, cook the Italian sausage in a large skillet over medium heat, breaking it up with a spoon as it cooks. Once the sausage is browned and cooked through, remove it from the skillet and set it aside.
4. In the same skillet, add a drizzle of olive oil if needed, then sauté the diced onion, minced garlic, and diced red bell pepper until softened.
5. Return the cooked sausage to the skillet with the vegetables. Stir in the breadcrumbs, grated Parmesan cheese, and dried thyme. Season with salt and pepper to taste, and mix everything together until well combined.
6. Once the acorn squash halves are tender, remove them from the oven and carefully flip them over so the cut side is facing up.
7. Fill each squash half with the sausage stuffing mixture, packing it in and mounding it on top.
8. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the filling is golden brown and the squash is heated through.
9. Once done, remove the stuffed squash from the oven and let them cool for a few minutes before serving.
10. Garnish with freshly chopped parsley before serving.