Stuffed Acorn Squash with Italian Sausage and Spinach

This delightful dish features roasted acorn squash filled with a savory mixture of mild Italian sausage, fresh spinach, and a hint of Parmesan cheese. The natural sweetness of the squash complements the herbs and spices in the sausage, creating a comforting and flavorful main course. Perfect for a cozy dinner, this recipe is both satisfying and nutritious, meeting various dietary requirements.

Ingredients:

• 2 medium acorn squashes
• 1 pound mild Italian sausage, casings removed
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup cooked quinoa (optional for added texture)
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for drizzling
• Chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
3. Place the squash halves cut side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
4. Roast in the oven for about 30-35 minutes, or until the flesh is tender.
5. In a skillet over medium heat, add the Italian sausage, breaking it apart with a spatula. Cook until browned and cooked through.
6. Add the diced onion and garlic to the skillet, cooking until the onion is translucent.
7. Stir in the chopped spinach and cook until wilted. If using quinoa, add it to the mixture now.
8. Season with oregano, thyme, salt, and pepper to taste. Mix in half of the Parmesan cheese.
9. Once the squash is done roasting, remove it from the oven and fill each half with the sausage and spinach mixture.
10. Top with the remaining Parmesan cheese and return to the oven for an additional 10 minutes.
11. Garnish with chopped parsley before serving.