- 4 honeynut squashes
- 2 Tbsp. olive oil
- salt, to taste
- black pepper, to taste
- 1 lb spicy Italian sausage
- 1 small yellow onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 6 oz spinach, chopped
- 1/4 cup Parmesan cheese, plus extra to taste
- Preheat oven to 400°F.
- Wash and dry the squashes and cut each in half lengthwise. Scoop out and discard all seeds.
- Place the deseeded honeynut squash halves on a large baking sheet. Rub the inside flesh of the squash with olive oil and sprinkle with salt and pepper to taste. Flip the squashes over so the cut side is down.
- Roast for 20-25 minutes or until the squash flesh is soft. Once cooked, let cool slightly.
- While the squash is cooking, place a 12-inch skillet over medium-high heat and add the Italian sausage. Break up the sausage with a spatula so it can evenly brown and no large chunks remain. When half of the sausage is browned, add in the diced onions and sliced mushrooms. Continue cooking until the sausage is fully cooked and the onion and mushrooms are soft. Remove from heat and set aside.
- Scoop some of the flesh out of each cooled squash and place in a large bowl. Leave a small amount of the flesh around the skin of the squash so it can hold its shape.
- Put the squash back on the baking sheet and place in oven to cook the shell a little longer while you prepare the filling.
- Stir the scooped-out squash until smooth. Add in the cooked sausage mixture, the chopped spinach and 1/4 cup of Parmesan cheese.
- Take the squash shells out of the oven and fill each with sausage mixture. Sprinkle additional Parmesan cheese to taste on each of the stuffed squash halves.
- Place in the oven and bake for another 10 minutes to heat up the filling and brown the tops.
Adapted from nutmegnanny.com.
To make this meal vegetarian, simply swap the Italian sausage for Hot Italian Beyond sausages (cases removed).
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