Source: Margaret Knickmeyer

Sweet acorn squash stuffed with spinach, sausage, and cheese mixture.

Servings

4 acorn squash
1 lb pork sausage , cooked and degreased
20 oz frozen chopped spinach , thawed and drained
2 tsp grated Parmesan cheese
2 tsp nutmeg, ground
15 oz Cheese, ricotta, whole milk
2 tbsp olive oil

1 Preheat oven to 325°F.
2 Cut squash in half crosswise. Scoop out seeds and fiber, discard. Lightly brush the inside and outside of squash with olive oil. Place uncovered in oven safe dish and bake for 40-45 minutes or until squash is ready.
3 In medium bowl, combine thawed and drained spinach, ricotta cheese, cooked and degreased sausage, and nutmeg. Place mixture in squash halves. Place back in oven for 10-15 minutes or until heated all the way through.