Sausage, Peppers, & Onions Stuffed Squash

• servings: 6 servings

Ingredients

3 acorn squash, cut in half

Extra Virgin Olive Oil (EVOO)

salt and pepper

2 (14 oz) packages of fully cooked kielbasa style sausage links (I use a turkey sausage), cut into rounds

Extra Virgin Olive Oil (EVOO)

2 red bell peppers, sliced

3 cloves of garlic, chopped

1 onion, chopped

1 (8 oz) can of tomato sauce

1 (15 oz) can of pumpkin (you won’t use all of it, we use Libby’s)

just a pinch of cinnamon, optional

a sprinkle of Parmesan cheese to garnish, optional

Directions

Preheat your oven to 425 degrees.

Line a baking sheet with foil (for easy clean up) and place all six of your squash halves down on top. Drizzle EVOO all over the tops of each half along with a big pinch of both salt and pepper. Place your squash in the oven and roast for 45 minutes.

About the last 15 minutes of your roasting, you will add the sausage mixture inside the cavity of each one. Speaking of which…

In a large pan over medium-high heat, add in your sausage rounds with a generous drizzle of EVOO. Take a few minutes to brown up the sausage on both sides. Add in a big pinch of both salt and pepper.

Next, add in a bit more EVOO along with your sliced bell peppers, garlic and onion. Sauté the veggies and sausage together until the veggies are tender. Add in a bit more salt and pepper.

Next, stir in your tomato sauce and about a cup of your pumpkin and let everything come up to a simmer. If you really want to add a bit of fall, add in just a pinch (like a teaspoon) of cinnamon, optional.

Reduce your oven temp to 350 degrees.

Remove your roasted squash from the oven and quickly divide this sausage mixture between the six halves. After that, sprinkle your grated Parmesan down over each half before popping them back in the oven to bake another 15 minutes.

Remove from the oven and enjoy!