Italian Sausage Stuffed Acorn Squash

Ingredients

• 2 medium Acorn Squash (Halved lengthwise and seeded)
• 1 pound Sweet Italian Sausage (Removed from casings or purchased ground)
• 2 tablespoons Extra Virgin Olive Oil (Divided: 1 tbsp for squash, 1 tbsp for filling)
• 1 medium Yellow Onion (Diced)
• 2 cloves Garlic (Minced)
• 1 cup Marinara Sauce (Your favorite brand or homemade)
• 0.25 cup Fresh Basil (Chopped, plus extra for garnish)
• 2 tablespoons Fresh Oregano (Chopped)
• 0.25 cup Parmesan Cheese (Grated. Use more to taste)
• 1 cup Mozzarella Cheese (Shredded, low-moisture recommended)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Halve the acorn squash lengthwise and scoop out the seeds. Lightly score the flesh in a crosshatch pattern. Drizzle the inside of each half with 1 tablespoon of olive oil, and season generously with salt and pepper.
3. Place the squash cut-side down on the prepared baking sheet and bake for 30-40 minutes, or until the squash is easily pierced with a fork and tender but not mushy. The exact time will depend on the size of your squash.
4. While the squash is baking, prepare the sausage filling. Remove the sausage from its casings if necessary, and discard the casings. If you bought ground sausage, ensure there aren't any large clumps.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess grease from the skillet.
6. Add the diced onion and minced garlic to the skillet and cook until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
7. Stir in the marinara sauce, chopped basil, and oregano. Season with salt and pepper to taste. Reduce heat to low and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld and deepen.
8. Once the squash is tender, remove it from the oven and carefully flip the halves over so the cut sides face up.
9. Spoon the sausage mixture evenly into each squash half, mounding it slightly. Ensure each half is generously filled.
10. Top each filled squash half evenly with the shredded mozzarella cheese and grated Parmesan cheese. Adjust the amount of cheese to your personal preference.
11. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
12. Remove from oven and let cool slightly before serving. Garnish with additional fresh basil or parsley, if desired, and serve hot.