Sausage stuffed acorn squash.
1 pound italian pork sausage (I used some fresh italian pork sausages I got from the meat counter and just squeezed the meat out of the casings to brown.)
2 acorn squash
1+ cup shredded/chopped fresh spinach
8oz sliced mushrooms
Slice each squash in half and clean out the seeds/strings. Slice a small sliver off the back so it sits like a bowl without wobbling. Cover a cookie sheet with aluminum foil and spray with cooking spray. Place each half flesh side up on the cookie sheet and pour 1 TBSP water into each bowl. Pour 1/4 cup water onto the pan, tent loosely and bake at 400 degrees for 30 minutes.
While squash is baking, melt a small amount of coconut oil (or other oil of choice) in pan then add pork sausage, then mushrooms, then spinach and cook until almost done, but not totally done.
Spoon sausage mixture into bowls, pressing to pack mixture in. Bake uncovered for 20 minutes or until squash flesh is soft when pierced with a fork.
I would have added onion but I was out. I did add some extra seasonings, a sprinkle of sage, oregano and thyme.
THIS WAS SOOO GOOODDDD!!!! OMG. Best. Dinner. Yet.
The kids were not fans of the squash but liked the stuffing. I am so glad I have two for leftovers!
Oh, and I sauteed some asparagus in the pork drippings, but they were just OK. I will go back to roasting them in the oven I think.