Ingredients

• 2 medium acorn squash, halved and seeds removed
• 3 sweet Italian sausages, casings removed
• 2 tablespoons minced garlic
• 1/2 cup onion, finely chopped
• 1/8 cup dry white wine or 1/8 cup chicken broth
• 3 cups Baby Spinach, stems trimmed
• 1/8 cup dried sage, crushed
• olive oil
• sea salt & freshly ground black pepper, to taste
• shredded mozzarella cheese
• 1/3 cup panko breadcrumbs (Japanese bread crumbs)
• balsamic vinegar (optional)

Instructions

1. Preheat oven to 425 degrees F.

2. Slice squash in half horizontally, scoop out seeds.

3. Cut a thin slice offbottoms to allow each to remain upright.

4. Drizzle with some olive oil, sprinkle with salt and place flesh side down for on well oiled baking sheet; roast for 20 minutes.

5. Turn flesh side up and roast another 20-30 minutes until fork tender.

6. Meanwhile, heat 1 Tbsp oil in heavy skillet and saute sausage over medium heat, breaking into chunks and cook until browned about 8-10 minutes.

7. Add sage, onion, garlic; saute another 2-3 minutes to release herb and garlic flavors.

8. Pour in white wine; stir bits from bottom of skillet, and simmer until almost all liquid is evaporated.

9. Add spinach and wilt 2-3 minutes.

10. Drain liquid from spinach. Remove from heat.

11. Stir in bread crumbs.

12. Divide stuffing among squash halves, mounding, if needed.

13. Top with cheese.

14. Place under preheated broiler for 2-4 minutes until golden brown.

15. To serve: Drizzle with balsamic vinegar, if desired.