Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash
  • 1 lb sweet or spicy poultry sausage
  • 4 teaspoons olive oil (divided)
  • Olive oil spray
  • 1/2 onion (diced (i used sweet yellow, but I bet red would be yummy, too))
  • 3 cloves garlic (minced)
  • 2 cups spinach (chopped into bite sized pieces)
  • 1/2 cup feta cheese (or sub your favorite cheese)
  • 2 tablespoons pecorino romano
  • Sea or Himalayan salt

Instruction

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper (optional, but keeps the mess away).
  • Cut each acorn squash in half, top to bottom OR across the middle, and remove the seeds.  Use the first 2 teaspoons of olive oil to brush each squash, then sprinkle with salt. Place squash halves in oven for 40 minutes, or until fork tender, but still retaining their shape.
  • While the squash is roasting, brown sausage in a skillet until cooked through. Next, add in remaining olive oil, onion and garlic to the pan and cook until veggies are soft. Mix in spinach and sprinkle mixture with a little salt. Cook until spinach wilts.
  • Once squash is finished cooking, use a fork to gently mash the inside. Then divide sausage and veggie mixture evenly among the squash halves. Top each with 2 T of feta cheese and a 1/2 T of pecorino romano. Place squash back in the oven for a few minutes to melt and brown the cheese.