Stuffed Winter Squash with Turkey Sausage

Ingredients

• 1 winter squash, such as butternut, honeynut, acorn or spaghetti
• 2 links of turkey andouille sausage
• 2 cups baby spinach, roughly chopped
• 1/4 cup shredded cheese (cheddar, Gouda or Parmesan are great)
• 1 tsp olive oil
• 1/4 tsp salt
• Optional: 2 tbsp fresh sage, chopped (1 tsp dried)
• Optional: 1/2 tsp dried thyme, or a few fresh sprigs

Instructions

Please Note: The Nutrition Facts are based on a honeynut (mini butternut) squash. Larger squashes will have more calories and carbs, and you may want to add more filling (double filling ingredients). In this case, we suggest ¼ of the stuffed squash as a serving.

1. Set oven to 400F. Wash and dry the squash. Trim off the ends and cut in half length-wise. With a spoon, scoop out seeds.

1. Coat the flesh of the squash with olive oil and place on a baking sheet. Bake for 30 minutes, or until you can pierce the thickest parts easily with a fork.
2. While the squash is roasting, cube the sausage and add to a non-stick skillet over medium heat to brown it. When it’s close to done, add your spinach, thyme, sage and salt. Remove from heat when the spinach wilts.
3. When the squash is done cooking, use a fork to carefully pull the flesh away from the skin, lightly mixing/mashing it. Divide your
   sausage-spinach mixture between both squash halves. Top each with half of the shredded cheese.
4. Set your oven to BROIL and place the stuffed squash directly beneath the heat. Keep a close eye on things – this should take about 3-5 minutes, and the cheese will bubble and brown a bit.
5. Once the cheese bubbles and browns, remove from heat and enjoy!