Ingredients:
2 medium butternut squashes, halved and seeded
1 lb ground sausage
1 onion, chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Place the butternut squash halves cut side down on a baking sheet. Roast for 30-40 minutes, or until tender.
Cook Sausage: While the squash is roasting, cook the sausage in a large skillet over medium heat. Add the onion and garlic and cook until softened. Stir in the chopped spinach, cranberries, and pecans.
Combine Filling: Remove the skillet from the heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper.
Stuff Squash: Once the squash is tender, remove it from the oven and carefully scoop out a portion of the flesh, leaving a 1/2-inch border around the edges. Mix the scooped-out squash into the sausage filling.
Bake Again: Fill the hollowed-out squash halves with the sausage mixture. Return to the oven and bake for an additional 10-15 minutes until the top is golden and crispy.
Serve: Serve warm and enjoy as a hearty, flavorful meal!