2 Acorn Squash, Halved
Salt & Pepper to Taste
8 Ounces Italian Bulk Sausage
1 Medium Onion, Diced
2 Cups Mushrooms, Sliced
2 Cloves Garlic, Minced
4 Cups Baby Spinach
1/4 Cup Chicken Broth
4 Tablespoons Grated Parmesan
Remove seeds and cut a thin slice off round side of each squash to
create a stable base. Rub the flesh with olive oil then sprinkle with salt
• Place flesh side down on a baking sheet lined with foil; bake at 375°F for
30 minutes or until golden and tender. Remove from oven, flip and set
aside. In a large skillet over medium heat, cook the sausage while
breaking into pieces, then transfer to a bowl. To the same skillet, add the
olive oil and onion and cook until soft. Add the mushrooms and cook
until they start to brown. Add garlic and cook for an additional minute.
Add the spinach and toss, then add broth. Cover and cook about 2
minutes then stir in sausage.
• Divide sausage filling among the squash.
• Sprinkle Parmesan cheese evenly over the squash bowls. Return to the
oven and bake for another 15-20 minutes.