Cheesy Sausage and Pepper Stuffed Acorn Squash

Ingredients

• 2 medium-sized acorn squash
• Salt and fresh ground black pepper to taste
• 2 tsp. olive oil
• 12 oz. Turkey Italian Sausage
• 1 red bell pepper, chopped small
• 1 small onion, chopped small
• 3/4 cup + 1/3 cup grated Mozzarella
• 2 T finely grated Parmesan

Directions

1. Heat the oven to 375F/190C. Coat a baking dish with non-stick spray, using the smallest one that will comfortably fit all the squash so the halves stay put instead of sliding around.
2. Rinse the squash well on the outside, then slice each one in half lengthwise. Trim away the stem area, and scoop out the seeds and fibrous center with a sharp spoon. Arrange the squash in the prepared dish, sprinkle lightly with salt and fresh-ground pepper, and roast until the flesh is beginning to soften when pierced with a fork, about 30-35 minutes.
3. As the squash roasts, cook the Turkey Italian Sausage until browned, and chop the onion and red bell pepper. Once the sausage has good color, stir in the onion and pepper and continue cooking for a few more minutes. Remove the pan from the heat, add fresh-ground black pepper to taste, then mix in 3/4 cup grated Mozzarella and the Parmesan.
4. Pull the squash from the oven and check that a fork goes into the flesh easily. Spoon the filling evenly into the four squash halves, pressing it in so each one is firmly filled. Top each half with a generous pinch of grated mozzarella, return the dish to the oven, and bake for 20-25 minutes longer, until the filling is very hot and the cheese is browned as much as you like. Serve hot.