Sausage-Stuffed Acorn Squash

Preheat oven to 425 F. Cut acorn squash in half from the stem down. Scoop out the seeds. A melon-ball scoop works well for this.

Rub cut sides of squash with olive oil. Sprinkle with salt, pepper and garlic powder. Place squash cut side down on a tin foil lined rimmed baking sheet. Bake for 30-40 minutes or until soft.

Meanwhile, heat the olive oil in a large pan over medium heat. Add onion and saute for about 2 minutes. Crumble breakfast sausage and add to the pan. Add red pepper to taste. Cook and stir sausage until it starts to brown.

When sausage is pretty much cooked all the way through, add chopped sage and garlic. Cook for 2 more minutes. Turn off heat and add pepitas and Parmesan (if using).

Once squash is done roasting, place squash halves cut side up in a glass baking dish. Turn oven down to 350 F. Using a spoon or melon ball scoop, scoop out some of the squash flesh (leaving enough to keep shells standing up when you add the filling) and add squash into the pan with the sausage. Mix well. Scoop sausage and squash mixture into the acorn squash shells.

Bake for 10-15 minutes at 350 F. Serve warm.