Acorn Squash with Sausage

I usually see sweet recipes for acorn squash. I like this one because it uses the squash as a main dish. This is warm and filling, perfect for an autumn day. This recipe came from Colorado Collage.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large acorn squash, halved and seeded
• 2  tablespoons canola oil
• 1⁄2 medium onion, peeled and chopped
• 1  cup fresh mushrooms, sliced
• 1⁄4 cup red bell pepper, chopped
• 1  teaspoon garlic, minced
• 1  lb  sweet Italian turkey sausage
• 1  slice  Italian bread, cubed (about 1 oz)
•  black pepper, freshly ground
• 2  tablespoons parmesan cheese, freshly ground,divided

Directions

1. Put squash halves, cut side down, in microwave-safe dish.
2. Add 1/4 inch water.
3. Cover with plastic wrap.
4. Cook on high for 15-20 minutes or until tender when pierced with fork.
5. (Or bake in 350 degree oven for 50-60 minutes.) In large skillet, heat canola oil over medium heat.
6. Add onion and mushrooms.
7. Cook 5 minutes.
8. Add bell pepper and garlic.
9. Cook 1 minute.
10. Remove from skillet with slotted spoon.
11. Drain on paper towels.
12. Discard drippings.
13. In same skillet, brown and crumble sausage over medium-high heat.
14. Drain.
15. Add onion mixture and bread cubes.
16. Season with pepper to taste.
17. Reduce heat to medium.
18. Cook 3 minutes, stirring occasionally.
19. Remove squash from microwave, carefully removing plastic wrap.
20. Turn squash cut sides up.
21. Spoon 1/4 of sausage mixture into each squash half.
22. Top with parmesan.
23. Serve immediately.