Ingredients

Squash:

• 1 smaller acorn squash

• 1 tbsp olive oil

• Pinch of salt and ground black pepper

Stuffing:

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp olive oil

• 1 lb ground italian sausage

• 2 tbsp organic tomato sauce

• 2 tsp dried rosemary

• 3 tbsp parsley

• Salt, to taste

• Ground black pepper, to taste

• 3/4 cup mozzarella cheese

Instructions

1. Preheat oven to 450 degrees.

2. Cut squash in half and scoop out the seeds inside.

3. Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes. (**see additional notes for quick method)

4. Prepare the stuffing: Place a large skillet on a low-medium heat and coat with olive oil. Add onion and garlic and cook until translucent, stirring occasionally. Now add italian sausage and cook through, stirring and breaking into pieces. Add remaining ingredients (except cheese) and cook for a few more minutes. Remove from heat.

5. Stuff opening of each pre-roasted squash half with stuffing, dividing evenly. Sprinkle with remaining cheese. Return to the oven and bake for another 10 minutes or until tops start to turn golden brown. Enjoy!!

**If short on time, cut squash in half, scrape out seeds, place cut side down on a microwave safe dish and cook for 5-10 minutes until soft. Brush insides with olive oil, salt and pepper.