This recipe could not be more perfect for fall! I have had my leftovers for 3 days in a row and I am totally ok with it. It’s a delicious spin on some fall comfort food! I hope you enjoy it!

Ingredients
2 Medium Size Acorn Squash – Split
1 Package Sweet Basil Lean Turkey Sausage
1 cup Parmigiano-Reggiano Shredded Cheese
1/4 cup Dried Cranberries – No Sugar Added
1 White Onion – Chopped
3 Cloves Garlic – Minced
2 tbsp Olive Oil – Divided

Instructions
Preheat oven to 350

Clean & cut Acorn squash in half, clean out the seeds & center, drizzle with 1 Tbsp olive oil. Rub the olive oil onto the tops of the flesh part of the squash.

Place in a oven safe dish, cook for 20 minutes.

When the squash is in the oven, brown onion, garlic, & prepare your sausage. Chop your onion & mince the garlic place in a pan with 1 tbsp olive oil. Stir and allow to brown while you remove the turkey sausage from the casing. I used sweet basil turkey sausage links. Remove from the casing and brown in a pan with the onion, garlic & olive oil.

Take out the squash and allow to cool slightly so you can add the filling.

For the filling, use the browned meat mixture, place in a separate bowl, add the cranberries & cheese mix well.

Fill each squash half with the meat & cheese filling and bake for another 20 minutes.