Stuffed Acorn Squash

Ingredients: 

• 1 small-medium acorn squash, cut in half and seeds removed. (You may want to cut a small flat spot on the rounded side of the squash so it will sit evenly once you stuff them.)
• 8 oz ground pork sausage or 2 c. of cooked quinoa for a vegetarian version
• A couple sprigs of fresh thyme and sage
• 2 tbsp of olive oil
• 4 oz cream cheese
• 1 small yellow onion, diced
• ¼ c. Parmesan cheese
• Salt and pepper to taste

Directions:

1. Preheat your oven to 350°. Place the squash halves open side down in a greased baking dish with a splash of water. Roast squash for 20 minutes.
2. While that’s baking, sauté the onions in a tbsp of olive oil with the sprigs of thyme and sage, then add in the ground pork after the onions have started become translucent (if you are using quinoa, remove the onions from the heat and add to the quinoa). Once the pork is cooked all the way through, remove from the heat and remove the thyme and sage stems. While this mixture is cooling down stir in the cream cheese until all ingredients are mixed well.
3. Remove the Squash from the oven and flip them over. With a large spoon scoop the pork or quinoa mixture into the squash halves. Return to the oven then finish cooking for about 10 more minutes. Remove from the oven, garnish with shredded Parmesan cheese and enjoy!